Moroccan Chicken, Sweet Potato & Prune Pot
A deeply savory Moroccan-style one-pot dinner with tender chicken breasts, sweet potatoes, warm spices, and soft prunes that melt into the sauce. The parsley garnish brightens everything right at the end. This is the kind of comforting dinner that fills the kitchen with incredible aromas while it cooks.
Equipment
- Large Dutch oven or deep heavy-bottomed pot (ideal for even heat and slow simmering)
- Sharp chef’s knife
- Cutting board
- Wooden spoon or heatproof spatula (for stirring and building flavor without scratching the pot)
- Measuring spoons
- Measuring jug (for the chicken broth)
- Tongs (for searing and turning the chicken)
- Small bowl (optional, for mixing spices ahead of time)
Ingredients
For the Chicken Pot
- 4 chicken breasts small
- 2 sweet potatoes medium and peeled and cubed
- 1 onion large and sliced
- 4 garlic cloves minced
- 14 -16 prunes
- 2 tbsp olive oil
- 1 ½ cups chicken broth
- 1 tbsp tomato paste
Moroccan Spice Blend
- 1 ½ tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp ground cinnamon
- ¼ tsp ginger
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
Season the chicken
- Pat the chicken breasts dry and season generously with salt, pepper, cumin, paprika, coriander, turmeric, cinnamon, and ginger.
- Brown the chicken
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken breasts for 3–4 minutes per side until lightly golden. Remove to a plate.
Build the flavor base
- In the same pot, add the onion and cook for 5–6 minutes until softened and slightly caramelized. Stir in the garlic and tomato paste and cook for another minute.
- Add the vegetables and prunes
- Stir in the sweet potato cubes and prunes. Sprinkle in any remaining spices and toss everything together so the sweet potatoes absorb all those warm Moroccan flavors.
Simmer
- Pour in the chicken broth and return the chicken to the pot. Bring to a gentle simmer, cover, and cook for 25–30 minutes until the chicken is tender and the sweet potatoes are soft.
Finish and serve
- Spoon the sauce over the chicken and scatter fresh parsley over the top before serving. Serve as is, or over fluffy couscous to soak up the rich sauce.
For the best Moroccan chicken recipe flavor, take a few extra minutes to properly brown the chicken before simmering. This step builds a rich, caramelized base that deepens the taste of the one pot Moroccan chicken stew, helping the spices, sweet potatoes, and prunes develop a more authentic, slow-cooked Moroccan-style flavor.
Notes
- This Moroccan chicken recipe develops its best flavor when the chicken is properly seared first, creating a rich, savory base for the sauce.
- The combination of warm Moroccan spices (cumin, cinnamon, coriander, paprika) gives this dish its signature depth and authentic North African flavor.
- Sweet potatoes naturally thicken the sauce as they cook, making this a hearty one pot chicken stew without needing added cream or flour.
- Prunes are a classic Moroccan ingredient, adding a subtle sweetness that balances the spices and creates a rich, slow-cooked flavor profile.
- Cooking everything in one pot allows the Moroccan spiced chicken to absorb all the aromatics from the onion, garlic, and broth.
- This dish is naturally meal prep friendly, as the flavors deepen and improve after resting overnight in the fridge.
- For a more traditional presentation, serve as a Moroccan chicken tagine-style dinner with couscous or flatbread to soak up the sauce.
Nutrition
Serving: 1gCalories: 454kcalCarbohydrates: 30gProtein: 51gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 146mgSodium: 687mgPotassium: 1386mgFiber: 5gSugar: 8gVitamin A: 16491IUVitamin C: 10mgCalcium: 78mgIron: 3mg
Tried this recipe?Let us know how it was!