Spicy Chicken Legs with Sweet Potatoes and Yogurt Dipping Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,086 cal. | (52 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 71.5 μg | (119 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 1,998 mg | (50 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 4 Chicken legs (divided)
- 2 Tbsps honey
- 40 milliliters dry sherry
- 2 Tbsps hot Chili paste (such as Harissa, in Turkish shops)
- 400 grams Sweet potato (peeled and cut into strips)
- 250 grams Leeks (cleaned, rinsed and cut into finger-length pieces)
- 1 Lime (cut into wedges)
- 1 tsp grated Lime zest
- 3 Tbsps olive oil
- 1 garlic clove
- 1 tsp sugar
- 3 Tbsps Whipped cream
- 3 Tbsps Yogurt (0.1% fat)
Preparation steps
In a bowl, whisk together the honey, sherry and chili paste. Season the chicken with salt, toss with the marinade and let marinate for 1 hour.
In a greased roasting pan, toss together the garlic with vegetables and place the chicken legs and lime wedges over the vegetables.
Drizzle olive oil over the vegetables and chicken and season with salt and sugar.
Bake in a preheated oven (200°C (approximately 395°F) on the lower rack for 30 minutes. Then turn the vegetables and place the pan in the upper part of the oven and to continue to bake until the chicken is cooked through.
In a bowl, whisk together the yogurt, salt and lime zest. Beat the heavy cream until stiff and then fold the whipped cream into the yogurt sauce.
Serve the chicken with the vegetables and the dipping sauce.
