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🍽️ Roast Chicken with Creamy Sweet Potato Mash and Spinach

655 kcal · 30 min · 4 servings

Ingredients

• 8 chicken drumsticks
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp peppercorns
• 2 handfuls spinach
• 2 spring onions
• 1 tbsp olive oil
• sea salt
• 800 g sweet potatoes
• nutmeg (ground)
• 2 tbsp butter
• 100 ml milk

Instructions

1. 1. Peel the sweet potatoes.
2. 2. Cut the peeled potatoes into bite-sized pieces.
3. 3. Bring a pot of salted water to a boil.
4. 4. Add the sweet potato pieces to the boiling water.
5. 5. Cook the potatoes for about 30 to 35 minutes until tender.
6. 6. Rinse the chicken drumsticks under running water.
7. 7. Pat the drumsticks dry with a kitchen towel.
8. 8. Put coriander, cumin, pepper, and one tablespoon of salt into a mortar.
9. 9. Grind the spices finely.
10. 10. Rub the chicken drumsticks with the spice mixture.
11. 11. Preheat the oven to 180 degrees Celsius for top and bottom heat.
12. 12. Place the seasoned drumsticks in a baking dish.
13. 13. Roast the chicken in the oven for about 30 minutes.
14. 14. Wash the spinach thoroughly.
15. 15. Remove the tough stems from the spinach.
16. 16. Wash the spring onions.
17. 17. Slice the spring onions into thin rings.
18. 18. Heat some olive oil in a frying pan.
19. 19. Add the spinach and spring onions to the hot pan.
20. 20. Sauté the vegetables until the liquid has evaporated.
21. 21. Season the spinach with salt and a pinch of nutmeg.
22. 22. Drain the cooked sweet potatoes.
23. 23. Add some butter and hot milk to the potatoes.
24. 24. Mash the potatoes into a puree using a fork or a potato masher.
25. 25. If necessary, add a little more milk to reach the desired consistency.
26. 26. Season the puree with salt and nutmeg.
27. 27. Serve the sweet potato puree and spinach together with the chicken drumsticks.

Nutrition per serving

• kcal: 655
• Protein: 45 g · Fett/Fat: 30 g · Carbs: 51 g