Chicken yassa with hasselback sweet potato recipe | Sainsbury`s Magazine

Ingredients

• ½ tsp mustard seeds
• ½ tbsp flaky sea salt
• 1 tsp dried thyme
• 1 tsp garlic granules
• ½ tsp cayenne pepper
• ½ tsp smoked paprika
• ½ tsp ground black pepper
• 2 large or 5 small onions, sliced thinly
• 5 garlic cloves, sliced
• 150ml vegetable oil
• juice of 2 lemons
• 4 chicken thighs (bone in, skin on)
• 100g tomato purée
• 500ml chicken stock (made using 1 stock pot or cube) - use gluten-free stock if required
• nutmeg, to serve
• 4 sweet potatoes, 150g-175g each (white-fleshed if possible)
• 3 tbsp coconut oil
• ¼ tsp ground ginger
• ¼ tsp smoked paprika
• 2 tsp chopped thyme
• 1 large or 2 medium shallots, diced
• 1 tbsp vegetable oil
• 200g jasmine rice
• 1 stalk lemongrass, bashed
• 500ml chicken stock (made with 1 stock pot or cube)
• 3 spring onions, finely sliced