Simple Chicken Casserole Recipe with Butternut and Sweet Potatoes
My mother-in-law enjoyed this simple chicken casserole recipe and even asked me for the recipe!
This is also my favourite chicken recipe. You can either pop this into the oven or the recipe works equally well cooked on top of the stove.
When we lived in Tanzania, we could not get sweet potatoes, so I used to make this chicken casserole recipe with cooking bananas (plantian bananas).
If you live in a part of the world where you can get these big, starchy bananas (they can not be eaten raw) try it as an interesting variation on this recipe.
Preparation Time: 20 min
Cooking Time: 50 min
No. of Servings: 4-6
Pre-heat oven to 150°C (300°F, gas mark 2)
- 8 chicken portions
- 1 large onion peeled and thinly sliced
- 1 clove garlic crushed
- 500g (1 pound) sweet potato, peeled and cubed
- 500g (1 pound) butternut, peeled and cubed
- 125g (4 ounces) prunes
- 250ml (83⁄4 fluid ounces) chicken stock
- 1 tablespoon olive oil
- 2 sticks cinnamon
- salt and pepper to taste
- Wash and dry the chicken.
- Heat the oil in either a saucepan or a casserole that can be used on the stove top and in the oven.
- Gently fry the chicken until it is brown.
- Add the onion and cinnamon and fry until the onions are a golden colour.
- Add the garlic, sweet potato and butternut.
- Add the stock and season to taste.
- Cover and either transfer to the oven or continue to simmer on top of the stove.
- When the chicken is done and the sweet potato and butternut is tender (about 40 minutes), add the prunes to the casserole and return to the heat.
- Once the prunes are plump and soft, check the amount of stock.
- If there is too much liquid remove the chicken and vegetables with a slotted spoon and transfer them to a warmed serving platter. Reduce the liquid over brisk heat.
- Pour the stock over the chicken and vegetables and serve.
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