Moroccan chicken with sweet potato mash

Moroccan chicken with sweet potato mash

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(124 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
Fragrant, tender chicken and creamy sweet potato mash makes a comforting and low-fat midweek meal

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal460
  • fat9g
  • saturates2g
  • carbs59g
  • sugars18g
  • fibre7g
  • protein39g
  • salt1.11g
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  • 1kg sweet potatoes, cubed
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 tsp ras-el-hanout, or a mix of ground cinnamon and cumin
  • 4 skinless, boneless chicken breasts
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fat garlic clove, crushed
  • 200ml chicken stock
  • 2 tsp clear honey
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful green olives, pitted or whole
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 20g pack coriander, leaves chopped


  1. Boil the potatoes in salted water for 15 mins or until tender. Mix the ras el hanout with seasoning, then sprinkle all over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 mins on each side until golden.

  2. Lift the chicken out of the pan. Add the onion and garlic and cook for 5 mins until softened. Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 mins until the sauce is syrupy and the chicken cooked.

  3. Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over mash.

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Comments, questions and tips

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21st Feb, 2016
This recipe is delicious, and such a simple way to get some big Moroccan flavours in to a quick week-night meal. A trick I use for the chicken is to cut a few half-centimetre deep slashes in to the thickest part of the breast. It not only gets some of that ras el hanout flavour deeper in to the meat, but it also helps the chicken to cook more evenly when frying. I used a large frying pan on a fairly high heat, so the sauce for me reduced quite quickly, but I was happy with the bit of extra liquid as it soaked in to the bed of sweet potato mash beautifully.
16th Feb, 2016
Really great recipe! Very easy to do, I left the skin on the sweet potatoes as I'm a bit lazy, and it was still lovely. After reading the comments, I turned up the heat as I was dishing up the mash, and the sauce turned sticky - definitely recommend as it was very watery before. Didn't have olives so I threw in some cherry tomatoes instead, seemed to work well!
13th Feb, 2016
Lovely dish! Ideal for a quick and flavoursome midweek meal. I added some chopped fresh red chilli and coriander to my sweet potato mash, as I like that extra kick. I omitted the olives, and instead served with some broccoli and a hefty squeeze of lime juice. Delicious!
6th Feb, 2016
Gorgeous. Very easy to make and end result was absolutely delicious. I didnt make the sweet potato mash because my hubby doesnt like sweet potatoes, but accompanied it with a lemony cous-cous. Went down very well. Will definitely be making again!
12th Jan, 2016
This dish is so easy to make and sooo delicious. Cannot wait to make again.
9th Jan, 2016
5 year old, 8 year old, 11 year old and 11 year old friend. friend picked out the olives, but my kids snaffled them, and other than that, 4 empty plates. Says it all
15th Mar, 2015
This is such a gorgeous dish! Very easy to prepare. Having read some of the comments about the sauce being quite watery..I increased the heat when I put the chicken into the pan for a second time. After about five minutes the sauce began to get more thick and sticky. Thank you for another great recipe! :)
17th Dec, 2014
A bit disappointing. My chicken took ages to cook so I had to keep adding water to the pan so that the sauce didn't totally dry up. It tasted nice in the end but it wasn't amazing.
20th Nov, 2014
Delicious, very quick and easy. Sauce hadn't reduced very much by the time my chicken was cooked but increased the heat after taking the chicken out and by the time I had served it all up was reduced and sticky. Served with veg. Will definitely make again.
21st Oct, 2014
This really is very good - a quick, simple dish which tastes delicious! I cooked only two chicken breasts but made the same amount of sauce. I did cook the chicken for an extra 10 minutes, but with the lid on so the sauce and onions became sticky and caramelised. Will make this again!


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