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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 4 hours
Total Time 1 hour 20 minutes
Cuisine: South American
Calories: 1234
Ingredients Method

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

Method
 

  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.