Moroccan chicken with sweet potato mash

Moroccan chicken with sweet potato mash

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(223 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


  • 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…

  • 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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7th Apr, 2020
Simple and tasty. Used Thigh fillets, 2 cloves of garlic and some fresh ginger.
2nd Jul, 2019
Easy and tasty. I used chicken thigh without skin and had it with mashed potato with a spinach salad.
9th Jan, 2019
Even better with skinless boneless thighs rather than breasts, serve with lemon and spring onion cous cous and green beans .......
16th Nov, 2018
Was very nice, I can no cinnamon so I made my own Marinade by mixing nearly every herb I had Ginger, Garlic, Paprika, Nutmeg, Cumin and some tumaric. I also added mushrooms to it and had some green beans on the side. Also adding Salt and Pepper and butter to the mash is lovely
Alison Fletcher's picture
Alison Fletcher
22nd Sep, 2018
Delicious. I accidentally substituted the cinnamon with coriander but was lovely!!
7th Aug, 2018
Really lovely and quick. Very easy to do for a mid-week dinner. Only two of us but cooked the full recipe. Looking forward to the second part tomorrow!
Katie Myles's picture
Katie Myles
20th Apr, 2018
Absolutely Delicious! This was such a quick, easy and tasty meal to make, i've made it several times since finding this recipe a few weeks ago. The other half loved it and i have since given the recipe to family to get them to try it. I would definitely recommend! I didn't add the olives because i'm not keen on them.
Saize's picture
18th Jan, 2018
10th Jan, 2018
As other people have said, this needed more cooking time for the chicken and sauce but the sweet potato was delicious and although I switched the spice and left out the olives, the result was very tasty and when I'm back in my own kitchen, I'll do it again.
9th Jan, 2018
Chicken needs to be cooked for longer but sweet potato mash was good.


25th May, 2019
I don’t understand where it says on step 1 “Mix the ras el hanout with seasoning”. What seasoning is it redding to? Or on step 3 “Mash the potatoes with 1 tbsp oil and season”. What additional seasoning does it mean? The ingredients say “2 tsp ras-el-hanout, OR a mix of ground cinnamon and cumin”. Does it mean “and” instead of “or”? If so, how much cumin and cinnamon? It’s very confusing...
goodfoodteam's picture
27th May, 2019
Thanks for your question. Season refers to salt and pepper. If you don't have ras-el-hanout, you can use 1 tsp cinnamon and 1 tsp cumin instead.
22nd May, 2018
Couple of questions, red onion or white or doesn’t it matter? And numerous people have mentioned having to cook the chicken for longer.. do you cook it for longer on it’s own before you add the onion, garlic, sauce etc or once those ingredients are in with it? Thanks !
goodfoodteam's picture
24th May, 2018
Thanks for your question. This recipes uses brown onions but you can change them for whatever you have to hand. If you find the chicken needs a little longer, simply continue you to cook in the sauce as in step 2.
12th May, 2017
I'm not keen on onion & thinking if I leave it out the sauce is going to be very thin & not taste right. What changes do I need to make or what can I add instead of onion? I can't have diary or soya.
goodfoodteam's picture
22nd May, 2017
Thanks for your questions, you could use shallot or spring onion for a milder flavour or increase the amount of garlic.
13th Nov, 2015
Do you cook the chicken as a whole breast or slice?
14th Jul, 2017
I used the mini chicken breasts/strips
3rd May, 2016
As a whole breast
Sarah Osman's picture
Sarah Osman
20th Jun, 2019
Delicious, came out great even without olives and fresh coriander. I added paprika to the spice mix and a tiny bit of curry powder: amazing. Worked very well with chicken thighs instead.
19th May, 2019
I made the sauce quantity for four for the two of us. Also used 2 red onions and 4 garlic cloves. Pan fried the chicken in a mixture of spices and let cook later for about 30 mins (lid on when sauce had reduced). Steamed sweet potato and added turmeric and a drizzle of olive oil when mashing. Hubby pronounced absolutely delicious and will be trying out at dinner party soon.
18th Jan, 2017
I found that the chicken wasn't quite up to temperature after the given time (was using really thick chicken breasts, which might have been the issue). I did this in a sauté pan, so popped the lid on for five minutes and that did the trick.
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