Roast chicken with sweet potatoes & cashews

Serves 4


  • 1 can of coconut milk
  • 4 chicken drumsticks
  • 3 sweet potatoes, peeled and chipped
  • 2 onions, peeled and halved

Spice mix

  • 2 onions, peeled and halved
  • 4cm ginger peeled
  • 5 cloves of garlic
  • 1 stick of lemongrass
  • 50g cashew nuts
  • 3 tsp brown sugar
  • 1 chilli
  • 1 tsp of chilli flakes
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 3 tbs filtered water


  1. Preheat oven to 180C
  2. Blend the spice mix in the food processor to make a paste
  3. Add the coconut milk and blend again
  4. Put the remaining ingredients in a roasting tin and cover with the spice mix sauce
  5. Place in the over and bake for 1 hour, checking the chicken is cooked through, and the sweet potato is soft before eating

Note the portions are quite small here – just 1 piece of chicken per person so if you need a bit more you could add twice as much chicken to stay low carb or serve with a piadina or rice.