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One Pan Sweet Israeli Chicken

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 2
  • Category: Dinner
  • Method: One Pan
  • Cuisine: Israeli
  • Diet: Gluten Free


A delicious, autumnal, spiced one pan chicken and sweet potato dish adapted from Emma Spitzer’s book Fress: Bold Flavours From A Jewish Kitchen.



For the Chicken

  • 4 skin on bone in chicken thighs
  • 1 large sweet potato
  • 4 banana shallots
  • 4 large dates
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 cinnamon stick, crushed
  • freshly ground sea salt and black pepper
  • couscous, to serve
  • roughly chopped flat leaf parsley, to serve

For the Sauce

  • 100ml (1/3 cup) red wine
  • 2 tbsp runny honey
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp olive oil
  • 1 tsp ground coriander
  • 1 large garlic clove, crushed
  • 1 small nub fresh ginger, grated


  1. Pre-heat the oven to 180 degrees (355 fahrenheit). Nestle the chicken thighs, sweet potato, cut into fingers, shallots, peeled and halved, and the dates, halved and pitted in a shallow lidded casserole dish. Nestle the bay leaf, thyme sprigs and the crushed cinnamon stick among the chicken pieces.
  2. Whisk together all the sauce ingredients and pour it over the chicken. Season everything well with salt and pepper.
  3. Clap on the lid and cook the chicken for 25 minutes. Remove the lid and cook for a further 25 minutes. Serve with the couscous, sprinkled with fresh parsley.