Fajita chicken, sweet potato and peanut sauce

1 chicken or 1 kg chicken legs

1 bag of fajita spice

2 sweet potatoes

2 table spoons olive oil

salt

chili flakes

2 garlic cloves

1 can of black beans

1 can sweet corn

300 g cherry tomatoes

2 dl peanuts

1 red onion

1 table spoon fish sauce

Heat up the oven to 225 degrees Celsius. Cut the chicken in four parts. Rub the fajita spice on the chicken parts. Place them on a baking paper on a oven tray. Cut the sweet potatoes into wedges and place on the tray. Cut one garlic clove and season the chicken and the sweet potato with garlic, salt, chili flakes and sprinkle olive oil over. Cook in the oven for 35 minutes. Toast the peanuts in a pan. Cut the onion and one garlic clove into smaller pieces and add to the pan and fry for a few minutes. Add the onion, garlic, peanuts 200 g cherry tomatoes to a mixing bowl. Mix to a sauce and add the fish sauce and salt and pepper. Rinse the beans and the corn in water. Add the beans, corn and the rest of the tomatoes to the oven tray and cook for another 10 minutes or until the chicken is ready.