One-Pot Cumin-Spiced Chicken and Sweet Potato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Tender chicken thighs simmered with roasted sweet potatoes and carrots in a fragrant cumin and garlic sauce, perfect for a weeknight dinner. This american-inspired one pot ready in about 50 minutes pairs chicken thighs, medium sweet potatoes, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 medium sweet potatoes
• 3 medium carrots
• 1 medium onion
• 4 cloves garlic
• 2 tsp cumin
• 1 tsp paprika
• 1.5 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Season 1.5 lbs bone-in, skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then add to the pot skin-side down and cook for 5-7 minutes per side until golden brown and the skin is crisp — do not flip too often.
2. Step 2: Add 1 medium diced onion and cook for 3 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in 2 tsp cumin and 1 tsp paprika, then pour in 1.5 cups chicken broth, scraping any browned bits from the bottom of the pot.
4. Step 4: Add 2 medium peeled and cubed sweet potatoes and 3 medium peeled and cubed carrots, then bring to a gentle simmer. Cover the pot with a lid, reduce heat to low, and cook for 25-30 minutes until the chicken is cooked through and the vegetables are tender when pierced with a fork.
5. Step 5: Remove the chicken from the pot and set aside. Discard the skin and bones, then shred the chicken meat. Return the shredded chicken to the pot and stir to combine. Garnish with 2 tbsp chopped fresh cilantro before serving.