Saffron Spiced Chicken Leg

Name: Saffron Spiced Chicken Leg with Masala Sweet Potato Fries
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Chicken leg; 2 Grams of Curry powder; 10 ML of Saffron Splash; 15 ML of Tamari; 2 Grams of Turmeric powder; 1 Tsp of Salt; 4 Grams of Garlic onion powder; 170 Grams of Natural yogurt; 400 Grams of Sweet potatoes; 1 Tbsp of Vegetable oil; 4 Grams of Coriander cumin powder; 2 Grams of Garam masala; 4 Grams of Black salt; 150 Grams of Cherry tomatoes; 1 Piece of Cucumber; 15 Grams of Fresh coriander; 1 Piece of Lemon; 1 Tbsp of Olive oil; 1 Tsp of Salt; 60 Grams of Baby spinach

with Masala Sweet Potato Fries

In this recipe you'll marinate whole chicken legs in a saffron spiced yogurt and bake them alongside masala spiced sweet potatoes.

64 Reviews

Cals 313 · Prot 12 · Carbs 63 · Fat 4

Low Carb

40 min

Saffron Spiced Chicken Leg with Masala Sweet Potato Fries

In this recipe you'll marinate whole chicken legs in a saffron spiced yogurt and bake them alongside masala spiced sweet potatoes.

64 Reviews

Cals 313 · Prot 12 · Carbs 63 · Fat 4

Low Carb

Ingredients

Chicken

Chicken leg

600 Grams

Curry powder

2 Grams

Saffron Splash

10 ML

Tamari 9*

15 ML

Turmeric powder

2 Grams

Salt

0.5 Tsp

Garlic onion powder

4 Grams

Natural yogurt 4*

170 Grams

Sweet potatoes

400 Grams

Vegetable oil

1 Tbsp

Coriander cumin powder

4 Grams

Garam masala

2 Grams

Black salt

4 Grams

Salad

Cherry tomatoes

150 Grams

Cucumber

1 Piece

Fresh coriander

15 Grams

Lemon

1 Piece

Olive oil

0.5 Tbsp

Salt

0.5 Tsp

Baby spinach

60 Grams

Allergens

*9 Soya, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1308 / 313
Fats (g)	4
of which saturated (g)	1.6
Carbohydrates (g)	63
of which sugars (g)	19.4
Fibers (g)	11.3
Proteins (g)	11.8
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Marinate chicken

Preheat the oven to 200°C/180°C fan. In a large bowl, mix together the curry powder, saffron, tamari, turmeric, a generous pinch of salt, the garlic onion powder and half of the yogurt (reserve the rest for serving). Using a sharp knife, score the skin on the chicken legs. Place the chicken legs in the marinade and turn to coat. Set aside.

Tip! Marinate the chicken legs up to 24 hours in advance!

2 Bake fries

Peel and chop the sweet potatoes into fries. Add them to a baking tray with a generous drizzle of oil, the coriander cumin powder, garam masala and black salt. Toss until evenly coated. Bake for 30 min or until tender.

3 Bake chicken

Meanwhile, remove the chicken from the marinade and place it on a second, lined baking tray. Discard any leftover marinade. Bake for 30 min or until the chicken is cooked through.

Tip! Grill the chicken for a final 5 min to get a nice crispy skin.

4 Make salad

Meanwhile, squeeze 0.5 of the lemon into a large bowl. Add the olive oil and salt to the bowl and whisk. Roughly chop the cucumber and tomatoes and add them to the bowl. Finely chop the coriander.

5 Serve

Once the chicken and sweet potato fries are cooked through, toss the spinach with the cucumber and tomatoes. Top the cooked chicken with the chopped coriander. Divide the chicken and sweet potato fries among plates and serve the salad and remaining lemon and yogurt alongside.

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