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.
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Sweet Potato and Chicken Casserole
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
A comforting one-pot casserole featuring tender chicken, sweet potatoes, and wholesome rice, perfect for warming up on a cold, rainy day.
Ingredients
- 8 chicken thighs on the bone
- 1 large onion, finely chopped
- 3 celery sticks, chopped
- 1 sweet potato, peeled and cut into 1/4 inch thick rounds
- 1 cup (165 g) brown basmati rice
- 2 tsp dried marjoram
- 2 tbsp English mustard
- 2 tbsp olive oil
- 3 cloves of garlic, finely chopped
- Salt and pepper, to taste
- Flour, for dusting
- 2 cups (500 ml) chicken stock
Instructions
- Preheat the oven to 180°C (350°F) or gas mark 4.
- Finely chop the onion, celery, and garlic. Peel the sweet potato and cut into rounds about 1/4 inch thick.
- Sprinkle flour on a plate, season with salt and pepper, and lightly coat the chicken thighs.
- Heat olive oil in a large ovenproof casserole dish over medium heat. Add the chicken thighs and brown on all sides, about 5 minutes per side. Remove and set aside.
- In the same dish, add the onion, celery, and garlic. Sauté for 5 minutes until the onion is soft and translucent.
- Add the sweet potato rounds, brown basmati rice, and dried marjoram to the dish. Stir to combine.
- Return the chicken thighs to the dish, nestling them among the vegetables and rice.
- In a small bowl, mix the English mustard with the chicken stock. Pour over the chicken and vegetables.
- Bring to a simmer, cover with a lid, and transfer to the preheated oven.
- Bake for 45 minutes, or until the chicken is cooked through and the rice is tender. Check halfway through and add more stock if necessary.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the flour before coating the chicken.
- This dish can be stored in the refrigerator for up to 3 days.
- Reheat thoroughly before serving.
- Substitute brown rice with white rice for a quicker cooking time, but adjust the liquid accordingly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 90
If You Liked This Recipe, You’ll Love These
- Candied Sweet Potato Casserole
- Malaysian Potato and Chicken Curry
- Baked Sweet Potato and Chorizo Hash with Fried Eggs
- Chicken Khao Soi: Curry Noodle Soup
Frequently Asked Questions
Why use bone-in chicken thighs rather than boneless thighs or chicken breasts?
Bone-in thighs stay moist and tender through the 45-minute oven braise and release more flavor into the surrounding brown basmati rice and 2 cups of chicken stock. The article describes the finished chicken as “tender” — a result that is much harder to achieve with leaner boneless breast meat at 180°C (350°F) for that length of time.
What does the English mustard do here, and can I use Dijon instead?
The 2 tbsp of English mustard is whisked into the 2 cups of chicken stock and poured over the casserole before it goes in the oven, adding sharp heat and a savory backbone that balances the sweet potato’s natural sweetness. Dijon will work as a milder substitute, though the recipe is written for the more pungent English variety. 
Can I swap the brown basmati rice for white rice?
Yes — the notes say white rice will cook faster, but you should reduce the liquid and check earlier, since white rice absorbs stock more quickly and can turn mushy if left the full 45 minutes.
