How to prepare marinated chicken, sweet potatoes and avocado salsa recipe


Cooking time 40 min

Marinated chicken, sweet potatoes and avocado salsa

Serves 4

Ingredients:

  • 4 chicken thighs (butcher)
  • 2 avocados
  • 1 tomato
  • 1 lime
  • 1 coriander plant
  • 6 sweet potatoes
  • 1 red onion
  • 3 tablespoon panko (Japanese breadcrumbs)
  • 6 tablespoon olive oil
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon paprika
  • 1 tablespoon dried thyme
  • black pepper (mill)
  • salt

Nutrition: per serving

  • kcal657
  • fat46.1 g
  • saturatesn/a
  • carbs24.9 g
  • sugarsn/a
  • fibren/a
  • protein35.4 g
  • saltn/a

Description

How to prepare marinated chicken, sweet potatoes and avocado salsa recipe
Quick recipe and guide on marinated chicken, sweet potatoes and avocado salsa recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.

Preparation

n (10 min + 30 min marinade)
1 Mix the thyme and paprika with 3 tbsp. tablespoon of olive oil. Add salt and pepper. Brush the chicken with marinade and set aside 30 minutes in the refrigerator.
2 Meanwhile, peel the sweet potatoes and cut each into 6 pieces. Cook them for 15 minutes in slightly salted boiling water. Drain.
3 Chop the red onion and coarsely chop the coriander. Seed the tomato and detail it in very small dice. 4 Squeeze the lime. Cut avocado flesh into cubes and sprinkle with lime juice. Mix the avocado cubes with the diced tomato, red onion, coriander and extra virgin olive oil. Add salt and pepper. Sprinkle sweet potatoes with 2 tbsp. olive oil and then cover them generously with panko.
BBQ cooking
6 Take the chicken legs out of the marinade and sponge them out with the paper towel. Cook them for 30 to 40 minutes on a moderate barbecue.
7 Coat a plancha with 1 tbsp. olive oil and place on the grill. Place sweet potatoes on top and brown until crisp.

Drinks

Beer Charles Quint Ommegang
Special beer not Wine Coto de Imaz Reserva – DOC Rioja
Espagne

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