Roasted Chicken with Sweet Potatoes and Spinach
Peel sweet potatoes and cook in boiling, salted water for about 30-35 minutes until tender.
Rinse chicken legs and pat dry.
Mix coriander, cumin, pepper and 1 tablespoon salt in a mortar and finely crush. Rub mixture over chicken and bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes.
Rinse spinach and drain and remove tough stems. Rinse scallions and cut into rings. Heat olive oil in a pan and fry spinach and scallions until liquid has evaporated. Season with salt and nutmeg.
Drain sweet potatoes and mash with butter and hot milk into a smooth, creamy puree. Add more milk, if needed. Season with salt and nutmeg and serve with spinach and chicken legs.