Preheat the oven to 180°C fan/200°C/gas 6.

Tip the butter, cinnamon stick, cardamom pods, cloves, half the grated ginger and garlic into a large roasting tin and pop it into the oven for 3–5 minutes to let the butter melt and the spices toast. Stir in the sweet potatoes, red onions and cherry tomatoes, along with their vines, and place the chicken on top.

Mix together the lime zest and juice and smoked paprika, turmeric, cumin, yogurt, oil, salt and the remaining ginger and garlic and slather this all over the chicken. Transfer to the oven and cook for 1 hour and 15 minutes.

Take the tin out of the oven, remove the vines, and squash down the cherry tomatoes with a wooden spoon. Stir in the double cream, then return it to the oven for a further 10 minutes, until the chicken is cooked through (it should read 70°C at the thickest part of the leg, not touching the bone if you use a meat thermometer).

Taste the sauce, and adjust the salt and lime juice as needed. Let the chicken rest for 10 minutes, then serve, scattered with fresh coriander.