Now Reading
Sweet Potato and Chicken Casserole

Sweet Potato and Chicken Casserole

A one pot wonder dish, chicken, sweet potatoes, wholesome rice, a perfect comforting dish for cold British summer nights.
By Selina Periampillai

This dish is perfect for those cold, winter or rainy days, we experience a lot of these in our British Summer. So when you come home after a day in the rain or for a lazy sunday lunch, this warming casserole is a great pick me up. The chicken is tender, the sugary sweet potatoes compliments the heat from the mustard, with delicious rice , this is soul food.. a heavenly one pot wonder.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Potato and Chicken Casserole

  • Author: Selina Periampillai
  • Yield: 4 1x


A one pot wonder dish, chicken, sweet potatoes, wholesome rice, a perfect comforting dish for those cold nights.


  • 8 chicken thighs on the bone
  • 1 large onion
  • 3 celery sticks, chopped
  • 1 sweet potato
  • 165g (5.80 oz) brown basmatic rice
  • 2 tsps dried marjoram
  • 2 tbsps english mustard
  • 2 tbsps olive oil
  • 3 cloves of garlic
  • Grated Zest of 1 lemon
  • 450 ml (15.22 fl oz) Chicken stock
  • Salt and Pepper


  1. Preheat the oven to 180c/350f/gas mark 4.
  2. Finely chop the onion, celery, garlic, peel the sweet potato and cut into rounds about 1/4 inch thick.
  3. Sprinkle flour on a plate, season with salt and pepper then toss the chicken thighs so thoroughly coated.
  4. In a casserole dish, add the olive oil and set to a medium heat, add the chicken thighs in batches and seal the meat till golden all over. Transfer to a seperate plate.
  5. Lower the heat under the casserole dish, add the onion, garlic and celery. Fry for 3-4 minutes till softened, add in the rice and marjarom and stir for a couple of minutes.
  6. Stir in the mustard, lemon zest and then the sweet potato rounds, our over the chicken stock and return the chicken thighs to the dish.
  7. Season with salt and pepper, cover the casserole dish with a lid then place in the oven on a medium shelf for 45 minutes.
  8. Take out and check rice is cooked and chicken is tender, serve up with salad.
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top