I am not one for peeling potatoes if I can get away without, but here you want the cubes of potato to drink in the spiced lime and chicken juices as they cook, becoming soft and almost soused.

You need eat nothing more with this than a good bitter-leaved salad. I’m always keen on an escarole, but a ruby mound of radicchio and a small bowl of Bollywood-pink, quick-pickled onions are just clamoring to be put on the table alongside. Simply squeeze the juice of 2–3 limes over 1 small red onion, peeled and cut into thin half-moons. Cover and let it steep while you prepare and cook the chicken. Lift the onions out of the marinade to serve. 

And should you have any chicken left over, you can make one of my favorite sandwiches. Just mix together a tablespoonful of mayo, a pinch of salt, and a teaspoon each of mango chutney and garam masala, then shred and stir in the meat from one chicken thigh and clamp between two slices of bread.