Crisp-skinned roast chicken pieces, sticky juices and a rich, smoky tomato sauce with hints of fruit. Dried hibiscus flowers can easily be found in most Middle Eastern grocers or online
Photograph: Louise Hagger/The Guardian. Food Styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photo assistant and retouching: Sophie Bronze.Photograph: Louise Hagger/The Guardian. Food Styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photo assistant and retouching: Sophie Bronze.
Meanwhile, peel the second onion and cut it into wedges. Put a wide, heavy-based pan on a high heat, then dry roast the onion wedges, tomatoes and garlic for about 10 minutes, until the garlic is soft. Lift out the garlic and give the tomatoes and onions another five or so minutes, until blackened. Peel the garlic, put the flesh in a blender with the tomatoes, onions and chipotle, then blitz to a puree.
Once the chicken is ready, tip the onions and all the sticky cooking juices into the tomato sauce. Arrange the chicken on top of the sauce, scatter over the fresh herbs and serve. I like this with cooked grains such as brown rice or spelt to mop up the sauce.Grease eight ramekins with butter and set aside. Pour the milk, coffee and vanilla into a small pan, heat until just shimmering, then take off off the heat.
Whisk the whole eggs, egg yolks and condensed milk in a large bowl just to combine and without whisking in too much air. Lightly whisk in the milky coffee mix, then taste – you want to be able to taste the vanilla. Heat the oven to 150C /300F/gas 2 and put the kettle on.
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