Roasted Chicken with Sweet Potatoes and Spinach

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Roasted Chicken with Sweet Potatoes and Spinach
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
8
Ingredients
8
1 tablespoon
1 teaspoon
1 teaspoon
2 handfuls
2
1 tablespoon
800 grams
Nutmeg (ground)
2 tablespoons
100 milliliters

Preparation steps

1.

Peel sweet potatoes and cook in boiling, salted water for about 30-35 minutes until tender. 

2.

Rinse chicken legs and pat dry.

3.

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. 

4.

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.

5.

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.