Name: Baked chicken and cassava
Prep time: 10 min
Cook time: 70 min
Total time: 1 h 20 min
Ingredients: 1 cassava (yuca) root; 8 mixed chicken thighs and drumsticks; 1 red bell pepper; 1 yellow bell pepper; 1 large red onion; 1 tsp dried oregano; 1 tsp garlic powder; 1 tsp ground cumin; 1 tsp sweet paprika; ¼ tsp cayenne (optional); 3 Tbsp olive oil; Juice of 1 lime; Salt & pepper; To serve: lime wedges

Baked chicken and cassava

28 May 2017

by Dinna

Prep Time

10 minutes

Cook Time

70 minutes

Total Time

1 hour, 20 minutes

Background

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

1 cassava (yuca) root
8 mixed chicken thighs and drumsticks
1 red bell pepper
1 yellow bell pepper
1 large red onion
1 tsp dried oregano
1 tsp garlic powder
1 tsp ground cumin
1 tsp sweet paprika
¼ tsp cayenne (optional)
3 Tbsp olive oil
Juice of 1 lime
Salt & pepper
To serve: lime wedges

Instructions

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.