Try this recipe for marinated chicken thighs with sweet potato mash and a colourful tangy salsa.


  • 2 chicken thighs, boned, skin on

  • 1 sweet potato

  • 1 clove garlic

  • 4 tbsp double cream

  • 4 tbsp milk

  • salt and white pepper

  • 100g spinach

  • 2 tsp olive oil

  • For the marinade

  • 1 red chilli

  • ½ spring onion

  • 1 tsp allspice

  • ¼  tsp cloves

  • ¼ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ½ tsp dried thyme

  • 3 tbsp light olive oil

  • For the salsa

  • 1 tbsp coriander, chopped

  • 1 tomato, chopped

  • juice of a lime

  • 60g red onion, chopped


  • 1.

    Blitz the marinade ingredients and toss the chicken thighs in them.

  • 2.

    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.

  • 3.

    Cook the sweet potato in boiling water and blend with the garlic, milk, salt and white pepper.

  • 4.

    Wilt the spinach in a pan with the olive oil and drain. Place on top of the chicken thighs.

  • 5.

    For the salsa, mix the ingredients together and serve with the chicken.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 1610kj
  • Fat Total 126g
  • Saturated Fat 36g
  • Protein 62g
  • Carbohydrate 67g
  • Sugar 20g
  • Sodium 2349mg

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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