Chicken with pan made fries

This dish is one of my favourites. The dish is very easy to digest because of the mustard sauce as it stimulates production of digestive enzymes, but most important, the dish is also very tasty. This is a dish with many aspects: juicy seasoned chicken with crispy skin accompanied with perfectly salted crispy fries which is then harmonized with a mild meaty mustard sauce.

Ingredients (for two):

- 1 carrot
- 4 potatoes

- 2 chicken legs

Seasoning

- black pepper
- cayenne
- paprika powder
- tamari soy sauce
- honey
- coconut oil

Sauce

- 1/2 onion (finely chopped)
- 1 tsp dijon mustard
- 1 tbsp nutritional yeast
- 1/2 tbsp vegetable buljong
- 1dl chicken stock
- 1dl coconut milk
- 2 dl water
- 1 tsp white pepper
- 1/2 tsp nutmeg

Fresh salat

- 2 handful spinach/greens
- 1dl corn
- 1/2 paprika

Method:

Chicken: Thaw chicken legs if frozen, rub it in with a mix of the seasoning ingredients, put it in a pan with foil ontop, and bake for 35min at 180c deg. Take of foil and turn up heat to 220c deg with fan turned on.

Sauce: fry onion for 5min, mix in coconut milk and the rest of the ingredients. Let simmer for 20min.

Fries: fry sliced potato strips on a hot pan in coconut oil under a cover. Stir, and when golden, turn down heat and add a little water. Put on cover again. And let mature until they are soft inside. Before consumption, take of cover and let fry dry for 5min...