Sweet Potato Lebanese Chicken

I hope you’re going to enjoy this recipe. This is one of my husband’s favourites. When you read the ingredient list, you’re probably going to think “I don’t like lemon and garlic that much”, but somehow it comes together to taste incredible. As with all my recipes, this Lebanese chicken recipe is gluten free, dairy free, and sugar free.

If you suffer with food allergies or intolerance, please check the ingredients list carefully before making any recipe. It’s also important to check the individual ingredients for cross contamination or possible allergens. This post contains affiliate links.

Sweet Potato Lebanese Chicken

This is my twist on Lebanese chicken. It's a one pot dish that's quick to make and is packed full of flavour after marinating all day. When you get home from work, just shove it in the oven and wait for your delicious dinner to finish.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Marinating Time 9 hours hrs

Servings: 4

Course: Main Course

Cuisine: Middle Eastern

Ingredients Method Notes

Ingredients

  

• 900 grams Sweet Potato
• 2 large Chicken Breasts 500g
• 1 can Chickpeas 400g

For the sauce

• 4 Lemons
• 1 tsp Honey
• 70 ml Olive Oil
• 3 tbsp Mayonnaise (see my mayo recipe)
• 1 tsp Harissa Spices
• 1 tbsp Tomato Puree
• 16 cloves Garlic (yes, 16!)
• 1/2 tsp each Salt & Black Pepper

To serve (optional)

• 1 tsp Chopped Chives (optional)
• 200 grams Tender Stem Broccoli

Method

 

1. Peel the sweet potatoes and cut them into chunks about 4cm square, or thereabouts. Chop the chicken into small chunks too.
2. Juice the lemons. Add the honey, olive oil, mayonnaise, harissa spices, salt, black pepper and tomato puree. Mix well until creamy.
3. Peel the garlic cloves. Squash 8 of them with your knife. Crush the remaining 8 with a garlic crusher. Mix them all into the sauce.
4. Place the chicken and sweet potatoes in a mixing bowl. Cover them well with the sauce. Cover the bowl and place in the fridge for 2-24 hours. Personally, I like to prepare this meal before going to work, leaving it to marinate in the fridge all day. Alternatively, you could make it the night before and let it marinate even longer. The longer it marinates, the stronger the flavour.
5. Preheat the oven to 190 Celsius (370 Fahrenheit).
6. Mix the chickpeas into the chicken and sweet potato mixture, ensuring everything is covered with the sauce. Place in a roasting tray and cover with a lid or foil. Cook for 1 hour, then removed the lid and stir. Put back in the oven, without the lid, for another 35-45 minutes, or until the potatoes are crisp and golden (check regularly).
7. If desired, top with chopped chives when serving. I also love to serve this alongside steamed tender stem broccoli.

Notes

Storage

Store left overs in a sealed container in the fridge and consume within 2 days. The flavour will be even more pronounced when you eat the leftovers. It’s delicious!

Harissa Spices

If you can’t find Harissa spices, you can use Harissa paste instead. This works well as an alternative. Harissa is a blend of spices, usually including smoked chile peppers, cumin seeds, coriander seeds, caraway seeds, peppercorns, smoked paprika, garlic, salt, parsley and oregano. But before you purchase any, check the ingredients list on the one you’re getting to make sure it doesn’t contain anything you can’t eat.

Here’s an example of a Harissa spice mix on Amazon.

If you enjoy this Lebanese Chicken recipe, please leave a comment and review below. What to try next? Check out my pulled pork with lettuce wraps recipe here.