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Spiced chicken with sweet potato & rice


  • Heat a thin layer of oil in a large heavy-bottomed pan and brown the seasoned chicken all over. Remove. 
  • Add a little fresh oil to the pan, if needed, and gently sauté the onions, carrot, celery and garlic until reasonably tender, stirring now and again. 
  • Then add the ground spices with the chilli paste and rice. Stir well to toast the spices and coat the rice. 
  • Pour in 2 cups stock and add the sweet potato and salt. Mix well and place the chicken on top in one layer, skin side up. Then cover, turn the heat right down and very gently simmer for about 40 mins until the rice is cooked and the sweet potato is tender, adding more stock if needed. 
  • Combine the yoghurt with 2 tbsp chopped coriander and a good squeeze of lemon juice. 
  • Serve the chicken on a good bed of rice with the yoghurt sprinkled on top and a little more coriander.


  • olive oil
  • 6-8 large chicken thighs, skin on, bones in
  • sea salt & freshly ground pepper
  • 2 onions, chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, crushed
  • 1 tspn turmeric
  • 1 tspn smoked (or plain) paprika
  • 1 tspn ground cinnamon
  • 1 tspn ground ginger
  • 1 tbsp chilli paste (optional)
  • 1 cup basmati rice
  • 2-3 cups chicken stock
  • 1 medium sweet potato, cubed
  • ¼ cup plain yoghurt
  • 4 tbsp chopped fresh coriander
  • ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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