Chicken with butternut and sweet potato

By admin
23 April 2014

YOU reader Vanitha Pillay's mouthwatering butternut and sweet potato chicken is a hearty meal to warm you up this autumn.

Serves 8-10 Preparation time: 10 min Cooking time: 60 min

  • 8-10 chicken pieces (thighs and drumsticks)
  • salt and freshly ground black pepper
  • oil
  • 2 onions, sliced
  • 1-2 garlic cloves, crushed
  • 375 g sweet potatoes, peeled and cut into chunks
  • 375 g butternut, peeled and cut into chunks
  • 2 cinnamon sticks
  • 160 ml (²/³ c) chicken stock
  • 60 ml (¼ c) orange juice
  • 45 ml (3 T) brown sugar
  • 125 g prunes
  • large handful of fresh coriander

1 Preheat the oven to 180 °C.

2 Season the chicken with salt and pepper and fry in oil until browned. Transfer to an ovenproof dish.

3 Sauté the onions and garlic in the same pan then add to the chicken. 4 Add the vegetables to the chicken, season with salt and pepper and add the cinnamon sticks. 5 Mix the stock, juice and sugar and pour over the chicken and vegetables. Add the prunes. 6 Cover and bake for about 1 hour or until the chicken is tender and done. 7 Sprinkle on fresh coriander as the chicken comes out of the oven. 8 Serve with rice.

This is just one of the incredible recipes in YOU's The 100 Best Chicken Recipes, on shelves now.

Chicken cover

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