Rosemary Chicken With Mashed Sweet Potatoes - cooking recipe

Ingredients

6 None chicken legs, split into drumsticks and thighs
3 cloves garlic, peeled and finely chopped
2 sprigs fresh rosemary, finely chopped, plus extra for garnish
1 None lime, juiced
5 tbsp olive oil
3 None onions, peeled and finely diced
5 tbsp butter
3 lb sweet potatoes, peeled and diced
None pinch grated nutmeg

Preparation

Season the chicken then marinate with the garlic, rosemary and lime juice for 1 hour. Remove the chicken with tongs, reserving the marinade.
Heat 1 tbsp olive oil in a heavy bottomed pot or dutch oven. Add the onions and cook over high heat until dark brown. Add 2 tbsp butter and the chicken and sear, turning, until browned. Pour in the marinade, cover and cook for 40 mins, turning the chicken halfway through cooking.
Meanwhile, cook the sweet potatoes in boiling salted water for 20 mins, or until tender. Drain, add the remaining butter and olive oil and mash. Add a pinch of nutmeg and season. Serve the chicken and mashed sweet potatoes garnished with rosemary.