Xinjiang ‘big bowl’ chicken

Method

1. Ask your butcher to cut each chicken into eight pieces, or alternatively, you can cut the chickens yourself. To do this, place each chicken, breast side up, on a chopping board and remove both leg quarters (marylands) by cutting through the thigh joint nearest the body. Cut each leg quarter in half by cutting through the joint between the drumstick and thigh. Cut down either side of the backbone and discard the backbone (or save it for stock). Place the chicken breast side down, then cut lengthwise through the centre of the breastbone. Cut each breast in half on a slight diagonal just under the wing.
2. Heat the oil in a large, deep frying pan. Add the chicken in batches and cook, turning often, for 5 minutes, or until browned. Remove the chicken to a plate.
3. Add the onion, garlic, ginger, cumin seeds, star anise and peppercorns to the pan and cook, stirring, for 2 minutes, or until fragrant. Return the chicken to the pan, then add the remaining ingredients, except the tomatoes. Bring to a simmer, partially cover the pan, and cook over a low heat for about 1 hour, or until the chicken and potatoes are tender. Cut the tomatoes into wedges and remove the seeds, then add to the chicken mixture and cook for 2–3 minutes to heat through. Transfer to a large bowl or platter and serve.