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Deliciously sweet-savoury, autumnal and honey-flavored, this Israeli-inspired one pan chicken recipe adapted from Emma Spitzer’s brilliant Jewish cookbook Fress: Bold Flavours From A Jewish Kitchenad is the perfect hands-off dinner for a Friday night. With jammy dates, tender shallots and big hunks of sweet potato in a tasty pan sauce all you need to add is some crusty bread or couscous on the side – but it also works perfectly well by itself also!
It is really simple to make in the oven in a lidded shallow casserole dish. All you need to do is toss all the ingredients together, cook for 25 minutes with the lid on, followed by 25 minutes with the lid off.
Frequently Asked Questions
Can I use boneless or skinless chicken thighs?
Boneless no, because this is a longer cook they’ll dry out in the oven when the rest of the ingredients are cooking. You could go skinless, but you’ll miss out on that deliciously crispy skin!
Can I make this recipe without the wine?
I’m afraid not with this one, it is essential for adding depth and richness to the sauce. However, if it being boozy is what you’re worried about the alcohol cooks off in the oven.
A delicious, autumnal, spiced one pan chicken and sweet potato dish adapted from Emma Spitzer’s book Fress: Bold Flavours From A Jewish Kitchen.
Ingredients
Scale
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 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
Instructions
Pre-heat the oven to 180C. 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.
Whisk together all the sauce ingredients and pour it over the chicken. Season everything well with salt and pepper.
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.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
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My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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