Chicken Legs with Sweet Potato Mash and Rice with Fruit and Nuts

Start by cooking the rice. To do this, put a tablespoon of olive oil into a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes. Then add the water and a teaspoon of salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid. Since it's probably a lot of rice, save what you're not going to use, and leave only the rice you're going to eat in the pan. Add the raisins, blueberries and cashew nuts to the rice. Stir and let the heat from the rice soften the fruit and nuts.

Season the chicken legs with salt and pepper.

Put 4 tablespoons olive oil into a large skillet and heat. Add 2 peeled and sliced garlic cloves) and infuse the oil with its flavor. Then add the chicken legs and sear on both sides over medium heat. After 5 minutes, reduce the heat, cover with a lid and let cook. Turn occasionally.

While the rice and chicken are cooking, prepare the mash. Peel and cut the sweet potato into small dice. Fill a pan with a little water and bring to a boil. Then add the sweet potato with a pinch of salt. Cook for 7–8 minutes and then check that the sweet potato is cooked. Drain and mash with a fork until smooth.

Now assemble the dish. Arrange the chicken legs on one side of the plate with the mash and the fruit and nut rice on the other side. Enjoy!