Spicy Chicken Legs with Sweet Potatoes and Yogurt Dipping Sauce

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Spicy Chicken Legs with Sweet Potatoes and Yogurt Dipping Sauce
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
1086
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,086 cal.(52 %)
Protein63 g(64 %)
Fat57 g(49 %)
Carbohydrates73 g(49 %)
Sugar added16 g(64 %)
Roughage10.1 g(34 %)
Vitamin A3.1 mg(388 %)
Vitamin D0.2 μg(1 %)
Vitamin E12.2 mg(102 %)
Vitamin K71.5 μg(119 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1 mg(91 %)
Niacin34 mg(283 %)
Vitamin B₆1.7 mg(121 %)
Folate194 μg(65 %)
Pantothenic acid4.6 mg(77 %)
Biotin21.4 μg(48 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C104 mg(109 %)
Potassium1,998 mg(50 %)
Calcium235 mg(24 %)
Magnesium166 mg(55 %)
Iron8.4 mg(56 %)
Iodine21 μg(11 %)
Zinc6 mg(75 %)
Saturated fatty acids17.5 g
Uric acid468 mg
Cholesterol277 mg
Complete sugar33 g

Ingredients

for
2
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)
How healthy are the main ingredients?
Sweet potatoLeekhoneyolive oilWhipped creamsugar

Preparation steps

1.

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.

2.

In a greased roasting pan, toss together the garlic with vegetables and place the chicken legs and lime wedges over the vegetables.

3.

Drizzle olive oil over the vegetables and chicken and season with salt and sugar.

4.

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.

5.

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.

6.

Serve the chicken with the vegetables and the dipping sauce.