Try this recipe for marinated chicken thighs with sweet potato mash and a colourful tangy salsa.
Blitz the marinade ingredients and toss the chicken thighs in them.
Cook the chicken in a pan, skin side down, with another pan on top to keep them as flat as possible, for 12 minutes. Turn over and cook for a further 3 minutes.
Cook the sweet potato in boiling water and blend with the garlic, milk, salt and white pepper.
Wilt the spinach in a pan with the olive oil and drain. Place on top of the chicken thighs.
For the salsa, mix the ingredients together and serve with the chicken.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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