Instructions

1. 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.
2. Preheat the oven to 180°C.
3. Put the chicken in a large roasting tray. Put the cassava pieces around the chicken. Season with salt.
4. Cut the bell peppers into large chunks. Cut the onion into 6 wedges. Scatter these around the chicken & cassava.
5. 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.
6. Season with salt and pepper.
7. Roast in the oven for 45-55 minutes, until golden brown - turning over the chicken and veggies ones or twice during baking.
8. Serve warm, with the pan juices and lime wedges.