Chicken baked with sweet potato, smoked paprika, olives and pickled lemons from Cook Simple: Effortless Cooking Every Day by Diana Henry

  • chicken thighs
  • garlic
  • mint
  • black olives
  • red onions
  • parsley
  • sweet potatoes
  • preserved lemons
  • smoked paprika
  • EYB Comments

    Can substitute coriander/cilantro for mint.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coriander/cilantro for mint.

  • clarejackson on April 28, 2020

    Delicious. Went down well with all the family. Easy to make and took about an hour because I hadn’t preheated the oven.

  • katy1729 on September 05, 2019

    3 September 2019: a real winner! Will definitely make again - I think it will become part of my regular repertoire. Very easy but full of flavour. I used a mixture of Charlotte and sweet potatoes, and also added some peppers. Used skinless, boneless chicken thighs. Mis-read the recipe and ended up adding more preserved lemon than suggested but it was fine. Would also add more olives next time too. Re-heated the leftovers for a second meal which worked well in a lidded casserole in the oven.

  • Foodycat on June 12, 2018

    I've made the other recipe on this page (chicken baked with red onions, potatoes and rosemary) many times but for some reason had never tried this. It's excellent. A couple of minutes putting together a marinade and then very simple to bake. I sometimes find sweet potato recipes too sweet and cloying, but the salt and acid from the olives and preserved lemon, and the fresh burst from the parsley and mint at the end are very well balanced.

  • Jane on February 23, 2017

    This was a great dinner. Very easy to put together and manageable on a weeknight. The smoked paprika gives a lovely depth of flavor and the pops from preserved lemon, black olives and parsley and mint keep it interesting.

  • TrishaCP on December 14, 2014

    This is just delicious and completely easy to pull together. I used whole chicken joints (leg and thigh) from my CSA, so had to bake for an additional 20 minutes, but the potatoes still held together quite well (since they were in big chunks). I used a mix of sweet and spicy pimenton, and reduced the amount to 1 heaping teaspoon each since I had half the chicken- it was still plenty. Don't forget the olives- I used oil cured and they were scrumptious.

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