Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Marinate chicken
Preheat the oven to 200°C/180°C fan. In a large bowl, mix together the currypowder, saffron, tamari, turmeric, a generous pinch of salt, the garliconionpowder and half of the yogurt (reserve the rest for serving). Using a sharp knife, score the skin on the chicken legs. Place the chickenlegs 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 sweetpotatoes into fries. Add them to a baking tray with a generous drizzle of oil, the coriandercuminpowder, garammasala and blacksalt. 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 0.5/0.5/1 of the lemon into a large bowl. Add the oliveoil and salt to the bowl and whisk. Roughly chop the cucumber and tomatoes and add them to the bowl. Finely chop the coriander.
Once the chicken and sweetpotato fries are cooked through, toss the spinach with the cucumber and tomatoes. Top the cooked chicken with the chopped coriander. Divide the chicken and sweetpotato fries among plates and serve the salad and remaining lemon and yogurt alongside.