Spiced Chicken Traybake

• 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
• 12 teaspoon turmeric
• 3 tablespoons vegetable oil
• 2 tablespoons fresh oregano leaves
• 8 chicken legs
• 1 large red onion, cut into 10 wedges
• 78 cup chicken broth, hot
• salt and pepper

1. Preheat oven to 400F Bring a large pan of water to the boil.
2. Cook cauliflower and rutabaga for 3-5min until almost tender.
3. Drain.
4. Use a pestle and mortar to pound the spices together.
5. Season well, then stir in the oil and three-quarters of the oregano.
6. Put chicken, onion and cooked veg into a large roasting tin.
7. Drizzle spice mix over, making sure chicken is well coated.
8. Add the broth and cook for 35-40min until the chicken is cooked through and the vegetables are tender.
9. Serve with plain steamed rice and the remaining oregano.

cauliflower, rutabagas, cumin, chili flakes, curry powder, turmeric, vegetable oil, oregano, chicken, red onion, chicken broth, salt

Taken from www.food.com/recipe/spiced-chicken-traybake-412567 (may not work)