Braised Chicken and Sweet Potatoes

I pulled a recipe for chicken thighs with sweet potatoes and prunes out of an issue of Real Simple last fall; it sounded delicious. We ad libbed to create Whole Life Challenge-compliant Braised Chicken and Sweet Potatoes by replacing prunes and honey with dates and farmer’s market-fresh plums and pluots. The resulting savory-and-sweet combo was outstanding!

Braised Chicken and Sweet Potatoes

This recipe is based on Moroccan cuisine – the boneless chicken thighs are seasoned with cinnamon and coriander, with a mix of sweet dried fruits and sweet potatoes. These are relatively simple ingredients that produce an elegant and tasty meal. The original recipe called for couscous, but frankly you don't need it. The richness of the dark meat chicken and heartiness of the sauce and sweet potatoes created a filling meal.
Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: Moroccan
Keyword: dairy-free, gluten-free, paleo, sugar-free, Whole Life Challenge, Whole30
Servings: 6
Calories: 528kcal

Ingredients

  • 8 boneless, skinless chicken thighs
  • 1/2 tsp ground cinnamon
  • 1 1/4 tsp Kosher salt divided
  • 3/4 tsp freshly ground black pepper divided
  • 3/4 tsp ground coriander divided
  • 2 tbsp extra virgin olive oil
  • 1 lb sweet potatoes peeled and cut into 1-in pieces
  • 1/3 cup fresh chives chopped
  • 3 cups Chicken stock
  • 1/2 cup pitted dates chopped fine
  • 2 tbsp fresh lemon juice
  • 1/2 cup fresh plums and pluots chopped fine

Instructions

  • Season the chicken with cinnamon, 1 teaspoon Kosher salt, and ½ teaspoon each black pepper and coriander.
  • Sear the chicken – heat the olive oil in a large skillet over medium-high heat. You'll need to work in 2 batches to cook the chicken about 5 minutes on each side, until it's lightly browned and just cooked through. Transfer the cooked chicken to a plate, leaving the skillet on the stovetop.
  • Add sweet potatoes and chives to the hot skillet and cook, stirring often, about 5 minutes or until they soften. Add the chicken broth and bring to a boil, scraping the browned bits from the bottom of the skillet.
  • Reduce the heat and simmer, stirring occasionally, 12-15 minuntes or until the potatoes are tender. Stir in dates, fresh stone fruits, and lemon juice; simmer, stirring occasionally, 2-3 minutes or until the sauce thickens. Stir in the remaining ¼ teaspoon each salt, pepper, and coriander.
  • Nestle the chicken thighs back into the skillet, cover, and cook until warmed through, about 2 minutes. Enjoy!

Notes

You can find the original recipe here. The biggest changes we made were to use dates instead of prunes, fresh pitted fruit instead of honey, and chives instead of shallots.
Dried pitted dates are so versatile for sweetening desserts as well as savory dishes. We’ve been ordering ours in bulk sizes – always pitted, it’s so much easier than trying to remove the pits – but if you’re new to dates, perhaps order a smaller size to begin.
 

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