Step 1

Preheat oven to 150°C. Combine flour, cumin, paprika and oregano in a bowl. Season. Add chicken and toss to coat.

Step 2

Heat 2 tbs of the oil in an 8-cup (2L) flameproof casserole pan. Cook chicken, in batches, for 2 mins each side or until browned. Transfer to a plate.

Step 3

Add the onion to the pan and cook, stirring, for 2 mins or until the onion softens slightly. Add tomatoes and marinade. Return chicken to the pan. Bring to the boil. Cover and bake for 2 1/2 hours or until chicken is very tender.

Step 4

Meanwhile, place potato in a shallow microwave-safe dish. Add 1/4 cup (60ml) water. Cover and cook in microwave on high for 5 mins. Drain. Toss potato with remaining oil on a baking tray. Season. Bake with chicken for 40 mins or until golden. Sprinkle with sesame seeds.

Step 5

Combine the cabbage, quke, carrot, aioli and lemon juice in a serving bowl. Serve the chicken with the potatoes and cabbage mixture.