Baked chicken and cassava
Cassava or yuca is third-largest staple food in the tropics, after rice and maize, yet in Europe we hardly know of it. As it’s native to South America I decided to make some Baked chicken and cassava with appropriate spices. It turned out to be a lovely family meal.
Ingredients
Method
- Peel the cassava then cut them into 5 cm pieces, then cut these in half vertically. Put these in a pan of water, bring to the boil and cook for 10- 15 minutes, until tender. Drain and rinse with cold water.
- Preheat the oven to 180°C.
- Put the chicken in a large roasting tray. Put the cassava pieces around the chicken. Season with salt.
- Cut the bell peppers into large chunks. Cut the onion into 6 wedges. Scatter these around the chicken & cassava.
- Mix the oil, lime juice with the ground spices. Using a silicon brush, generously coat the chicken and the vegetables with this mixture. Pour over any remaining dressing.
- Season with salt and pepper.
- Roast in the oven for 45-55 minutes, until golden brown – turning over the chicken and veggies ones or twice during baking.
- Serve warm, with the pan juices and lime wedges.