1 1.6 kg Brazilian-style chicken, cut into pieces
2 clean carrots
1 clean turnip
1 mini red beetroot, cut into cubes
1 tablespoon of spice mix (cinnamon, clove, nutmeg, and Jamaican pepper)
1 teaspoon of coriander seeds coffee
3 tablespoons of honey
3 tablespoons of olive oil
To taste: salt
1 1.6 kg Brazilian-style chicken, cut into pieces
2 clean carrots
1 clean turnip
1 mini red beetroot, cut into cubes
1 tablespoon of spice mix (cinnamon, clove, nutmeg, and Jamaican pepper)
1 teaspoon of coriander seeds coffee
3 tablespoons of honey
3 tablespoons of olive oil
To taste: salt
Cut the carrots and turnip into thick slices and soak them in salty water
Leave for 5 minutes and drain the water
Mix the honey with the spice mix, coriander seeds coffee, and salt to taste
Season the chicken pieces with salt and place them in a refrigerator tray
Dress with the seasoned honey and olive oil
Add the turnip, carrots, and beetroot, cover with aluminum foil, and bake in a preheated oven at 210°C for 45 minutes
At halfway through the cooking time, remove the foil, dress the chicken and vegetables with the cooking juices, and finish baking without covering.
