Crispy Skin Chicken With Sweet Potatoes & Broccoli Salad

🧂 Ingredients

• 2 medium sweet potatoes

  peeled and diced into bite-size cubes
• 1.5 tablespoons coconut oil
• 1 teaspoon paprika powder
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1 teaspoon solid coconut oil
• 2 chicken thighs

  with skin on, bone-in is optional
• 1 teaspoon cumin powder
• 1 teaspoon mild curry powder
• 1 teaspoon sea salt
• 1 head broccoli

  large, broken into florets
• 2 sticks celery

  diced into small cubes
• 3 tablespoons dried cranberries

  chopped
• 2 spring onions/scallions

  chopped (green and/or pale green parts)
• 2 tablespoons Greek yoghurt

  full-fat
• 2 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard

  or yellow
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt and pinch of pepper
• 3 tablespoons mayonnaise
• 1 tablespoon olive oil

Instructions

• 1 First, start on the sweet potatoes.
  
  Preheat the oven to 200 C / 400 F. Melt coconut oil in a flat oven try and add
  the diced potatoes. Roast for 10 minutes, then flip potatoes over and cook for
  10 more minutes. Finally, season with paprika, garlic powder and sea salt and
  stir through.
• 2 Once those are on the way, begin cooking the chicken.
  
  Add a dollop of coconut oil to a large frying pan and place it over medium-high
  heat. Add the chicken, skin side down, while the pan is still hitting up. Cook
  for 12 minutes, skin side down. Sprinkle the flesh side with half of the cumin,
  curry and sea salt. If the pan feels too hot and it looks like the skin is
  starting to burn too quickly, turn the heat down to medium. After 12 minutes,
  the skin should be nice and crispy. Turn the thighs over, sprinkle with the
  remaining spices and salt, and cook for 10 more minutes.
• 3 In the meantime, prepare the broccoli salad.
  
  Bring a saucepan of water to a boil. Add the broccoli and cook for 2 minutes,
  then strain and rinse under cold water. Let it cool off slightly then chop up
  into smaller pieces. Combined the dressing in a mixing bowl. Add the rest of the
  ingredients and the chopped broccoli. Combine well and serve.
• 4 Finally, once the chicken is cooked, let it rest for a few minutes on a cutting
  board or on the tray with the sweet potatoes in the warm oven (but not on
  anymore). Then slice into strips and serve with the salad and potatoes.

Nutrition Info