Sweet potato fries with chicken and cucumber salad

What do you need?

Chips:

• 1 large or 2 small sweet potatoes
• 1 knob of butter
• optional: 1 tsp smoked paprika powder
• salt, pepper and herbs to taste

Chicken thighs:

• 1 knob of butter
• 300 g chicken thigh fillet, without skin, cut into pieces
• 2 cloves garlic, minced
• 1 tsp smoked paprika powder
• a few sprigs of rosemary

Cucumber salad:

• 200 g Greek yogurt
• ½ cucumber, peeled
• 2 cloves of garlic
• salt, pepper and herbs to taste

Preparation

1. Preheat the oven to 200°C.
2. Rinse the sweet potatoes well (you can bake them with their skin on) and cut them into thin strips.
3. Grease an oven dish with some butter. Divide the fries over the baking dish (make sure they are not too close together). Sprinkle some smoked paprika powder over the fries and bake them in the hot oven for about 30 minutes. Stir once in between.
4. In the meantime, heat the butter for the chicken thighs in a frying pan and fry the chicken for about 25 minutes, together with the garlic and herbs.
5. Strip the needles from the rosemary sprigs and add them to the chicken.
6. Season the fries with salt.
7. Place a tea towel in a sieve and spoon the yoghurt into it. Place the sieve over a bowl and let the yogurt drain. Spoon the drained yogurt into a bowl.
8. Finely grate the cucumber and chop the garlic. Stir the cucumber and garlic into the yogurt and add salt and pepper to taste.
9. Serve the fries and chicken with cucumber salad.

Nutritional values