Step 1

Preheat oven to 200°C (180°C fan) mark

Step 2

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