Roasted Chicken & Southern Flame Yams with Creamy Leek Sauce

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Scrub carrots and trim tops so 1cm remains. Dice yams 2cm. Toss both on prepared tray with a drizzle of oil. Season and roast for about 25 minutes, until tender and golden. Combine mustard, olive oil, chicken blend and a pinch of salt in a small bowl.
2. Pat chicken dry and coat in spice mixture. Heat a drizzle of oil in a medium fry-pan on medium- high heat. Cook chicken for 2-3 minutes each side until golden. Transfer to tray with vegetables and cook chicken for 8-10 minutes (depending on thickness) or until cooked through.
3. When chicken is cooked, remove from tray, returning vegetables to cook for remaining cook time. Set chicken aside, covered, to rest for 2-3 minutes before slicing thickly against the grain.
4. While chicken cooks, thinly slice leek. Return pan used for chicken to medium heat with a little more oil and butter. Cook leek and garlic for 1-2 minutes, until soft. Add wine/stock and cook for about 1 minute, until almost evaporated scraping the pan as it simmers.
5. Add chicken broth and salt to pan and bring to a simmer. Cook for about 4 minutes, until reduced by about half. Remove from heat and stir through spinach to wilt. Once wilted, stir through sour cream. Season and set aside.
6. To serve, divide roasted chicken, baby carrots and yams between plates. Spoon over creamy leek sauce.