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Moroccan Style Chicken and Roast Sweet Potato Stew

Moroccan Style Chicken and Roast Sweet Potato Stew

with Couscous, Greek Style Cheese and Yoghurt
Lily Stevens
Lily StevensUpdated on May 01, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
997 kcal
Protein
: 
59.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Sweet Potato

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

20 grams

Vegetable Stock Paste

4 unit(s)

British Chicken Thighs

1 sachet(s)

Smoked Paprika

1 sachet(s)

Chermoula Spice Mix

1 carton(s)

Tomato Passata

40 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams

Butter

Energy (kJ)4171 kJ
Energy (kcal)997 kcal
Fat46.7 g
of which saturates19.3 g
Carbohydrate83.9 g
of which sugars18.8 g
Dietary Fibre8.8 g
Protein59.9 g
Salt4 g
Potassium462.5 mg
Calcium30 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Bowl
•Kettle
•Cling Film
•Large Frying Pan

Instructions

Roast the Sweet Potato
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Chop the sweet potatoes into 1cm chunks (no need to peel).

c) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Cook the Couscous
2

a) Meanwhile, boil a full kettle.

b) Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in half the vegetable stock paste, then cover tightly with cling film.

c) Leave to the side for 10 mins or until ready to serve.

Prep the Chicken
3

a) Meanwhile, cut each chicken thigh into 2-3 pieces (depending on size). TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Get Frying
4

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, lay the chicken in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Stir in the paprika and chermoula. Fry until fragrant, 1 min.

All Together Now
5

a) Stir in the passata, remaining veg stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until lightly thickened, 2-3 mins.

b) Once simmered, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir in the roasted sweet potato and butter (see pantry for amount).

d) Season with salt and pepper. Add a splash of water if you feel it needs it.

Serve
6

a) Share the couscous between your serving bowls.

b) Spoon over the chicken and sauce.

c) Dollop on the yoghurt.

d) Finish by crumbling over the Greek style salad cheese.

Meal right image

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