Chicken with three spices and banana.

• 4 chicken legs
• 2 tsp cardamom pods
• 1 tsp whole coriander seeds
• 1 tsp whole cumin seeds
• 25g/1 oz coconut oil
• celtic sea salt
• black pepper
• 2 bananas
• 1tsp cornflour/arrowroot plus a tiny bit of water.

Serves 4

1. Split the cardamom pods and remove the seeds.  Grind them to a powder in an electric coffee grinder and remove about half the powder.  Add the coriander and cumin seeds and grind them up too.  Add some salt and black pepper.
2. Rub the spices etc into the chicken legs.
3. Put them into a roasting tin and roast for about 45 mins at 200°C/400°F/gas mark 6.
4. Take the chicken from the oven and leave to rest in a warm place.
5. Heat the coconut oil in a frying pan and, whilst that is happening, peel the bananas, half long ways, then quarter them.
6. Melt the cornflour in the little bit of water and add the rest of the ground cardamom.  Roll the banana in this then fry in the frying pan.
7. Serve with the chicken.