Ingredients
· McCain® Harvest Splendor® Sweet Potato Thin Fries 5/16″ XL
· Spring chicken – 1 nos · Spinach – 150 g
· Lemon – 1 nos · Yogurt – 1 cup
· Thyme – 2 tsp · Paprika – 1 tsp
· Ginger – 10 g · Mint – 1/4 cup
· Rosemary – 4 pieces · Garlic – 3 cloves
· Olive oil – 1 cup · Butter – 1/4 cup
· Scallions – 2 nos · Salt and pepper
Directions
· Season the chicken with salt, pepper, paprika, garlic, olive oil and rosemary. Set it aside for 2 hours.
· Place the chicken in a baking tray. Add the olive oil, sliced lemon, butter, thyme and rosemary.
· Roast for 20 minutes at 220˚C. Let it rest for 10 minutes before serve.
· Whisk the lemon juice into the yogurt.
· Chop the ginger and mint, add to the yogurt sauce and season with salt and pepper.
· Using a frying pan, add the olive oil, chopped garlic and cook for 1 minute.
· Add the spinach and cook for another minute in medium heat. Reserve.
· Fry McCain® Harvest Splendor® Sweet Potato Thin Fries 5/16″ XL at 177˚C for 2 minutes 45 seconds.
· Load the fries with the spinach and drizzle the yogurt sauce on top.