Chicken and sweet potato tagine — tender chicken thighs slow-cooked with warm Algerian spices, sweet potato, carrots, raisins and prunes. Fragrant, lightly sweet and deeply comforting.
- 2 sliced Onion
- 2 sliced Celery
- 1/2 bag Cilantro
- 1/2 bag Parsley
- 1/2 tsp Turmeric
- 1/2 tsp Ground Cumin
- 1/2 teaspoon Paprika
- 1/4 tsp Ground Ginger
- 1/4 tsp Cayenne Pepper
- To taste Salt
- To taste Black Pepper
- 4 Chicken Thighs
- Drizzle Olive Oil
- 1/4 cup Raisins
- 1 cup Chicken Stock
- 1 large Sweet Potatoes
- 3 sliced thinly Carrots
- 1/4 cup Prunes
Video
Preparation
- Combine the onions, celery, cilantro and parsley in a large pot. Stir in the turmeric, cumin, paprika, ginger, cayenne, salt and pepper. Place the chicken thighs on top and drizzle with olive oil. Cover and simmer over low heat until the chicken is tender, about 40 minutes.
- Place the raisins in a small bowl, cover with hot water, and let soak for 10 minutes, then drain.
- Preheat the oven to 400°F (200°C).
- Transfer the chicken mixture into an oven-safe tagine or casserole dish. Add the sweet potato and carrots, and cover with a lid or aluminum foil.
- Bake until the sweet potato is soft, about 40 minutes. Add the drained raisins and prunes, then continue baking, covered, until heated through, about 10 minutes.
