Rosemary Chicken With Mashed Sweet Potato and Carrot Cucumber Strips

2 chicken whole legs
1 tbsp tamari
1 tsp rosemary
A pinch of black pepper
1 tbsp of butter
1 carrot
1 cucumber
1 1/2 yogurt
1 tsp chopped garlic
1/2 tsp of raw honey
1 tsp lemon juice
1 1/2 sweet potatoes
1/2 dl milk
1 tbsp butter

Marinate chicken legs with tamari, rosemary and pepper and let it sit in the fridge for an hour or two. Heat oven on 250 Celcius. Oil baking tray with some butter, place chicken on tray and top with a few bits of the butter. Pour 1/2 dl water on the tray without wetting the chicken, bake for about 25 to 30 minutes. Peel carrot, slice carrot and cucumber lengthwise with a slicer. Mix carrot and cucumber in a mixing bowl. Mix yogurt, raw honey, lemon juice and garlic to make yogurt dressing. Mix the carrot cucumber strips with the yogurt dressing when food is ready. Peel and cut sweet potatoes into chunks, bake sweet potato in a separate tray in the same oven with the chicken for about 25 minutes. Warm milk with a tablespoon of butter. When sweet potatoes are cooked, transfer immediately to a processor, adding milk slowly until mash sweet potatoes is smooth and firm. Season with black pepper. Arrange everything on 2 plates and serve warm.

NOTE:You can also not use any milk but add extra half a tablespoon of butter as you mash the sweet potatoes.

This recipe is taken from my “Clean Anti-Inflamatory Diet Cookbook” which I am still working on.