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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Plenty of meat here for hearty appetites, but leftovers are good for a packed lunch. Ingredients:
9 ounces cauliflower, cut into florets |
7 ounces rutabagas, cut into 3/4in cubes |
1 teaspoon cumin seed |
1 teaspoon chili flakes |
1 teaspoon curry powder |
1/2 teaspoon turmeric |
3 tablespoons vegetable oil |
2 tablespoons fresh oregano leaves |
8 chicken legs |
1 large red onion, cut into 10 wedges |
7/8 cup chicken broth, hot |
salt and pepper |
Directions:
1. Preheat oven to 400°F Bring a large pan of water to the boil. Cook cauliflower and rutabaga for 3-5min until almost tender. Drain.
2. Use a pestle and mortar to pound the spices together. Season well, then stir in the oil and three-quarters of the oregano.
3. Put chicken, onion and cooked veg into a large roasting tin. Drizzle spice mix over, making sure chicken is well coated.
4. Add the broth and cook for 35-40min until the chicken is cooked through and the vegetables are tender. Serve with plain steamed rice and the remaining oregano.
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