Serves 4
109 min
Sweet Potato and Chicken Casserole
Recipe GLPR0edf731fbdc488
A comforting one-pot casserole featuring bone-in chicken thighs braised with sweet potato, brown basmati rice, and aromatic vegetables. The chicken is seared until golden, then cooked gently in a mustard-infused broth until tender and fully cooked through, creating a complete meal in a single dish.
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Ingredients
8 bone-in chicken thighs
1 large onion
3 celery stalks, chopped
1 large sweet potato, peeled
165 g brown basmati rice
2 teaspoons dried marjoram
2 tablespoons English mustard
2 tablespoons olive oil
3 cloves garlic, minced
1 lemon Zest of 1 lemon, grated
450 ml chicken stock
Salt and pepper to taste
Directions
Preheat your oven to 180°C (350°F). Position a rack in the center of the oven.
Finely mince the garlic cloves and chop the onion into small pieces. Dice the celery stalks. Peel the sweet potato and slice it into thin rounds, about ¼ inch thick.
Season the chicken thighs generously on all sides with salt and pepper.
Heat the olive oil in a large ovenproof casserole dish over medium-high heat. Once hot, carefully place the chicken thighs skin-side down in the dish and sear for 5 minutes until golden brown. Flip and sear the other side for 5 minutes until browned. Transfer the chicken to a plate and set aside.
Reduce heat to medium. Add the chopped onion, celery, and minced garlic to the same dish. Cook, stirring occasionally, for 5 minutes until the onion becomes soft and translucent.
Add the sweet potato rounds, brown basmati rice, and dried marjoram to the dish. Stir well to coat everything with the oil and distribute the vegetables evenly.
Return the seared chicken thighs to the dish, nestling them between and among the rice and vegetables.
In a small bowl, whisk together the English mustard and chicken stock until smooth. Pour this mixture over the chicken, vegetables, and rice. Sprinkle the grated lemon zest over the top.
Bring the casserole to a gentle simmer on the stovetop. Cover with a lid and transfer to the preheated oven.
Bake for 45 minutes. Check the dish halfway through; if the rice appears dry, add a splash more chicken stock. The chicken is done when the internal temperature at the thickest part of the thigh (without touching bone) reaches 165°F, and the rice is tender.
Remove the casserole from the oven and let it rest, covered, for 5 minutes. Serve hot directly from the dish.
