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“Plenty of meat here for hearty appetites, but leftovers are good for a packed lunch.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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