Chicken and sweet potato tagine

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    Chicken and sweet potato tagine

    Chicken and sweet potato tagine


    2 people made this

    About this recipe: In this Algerian tagine, chicken thighs are cooked on a bed of spiced onions, then roasted with carrots and sweet potatoes. Raisins and prunes are added for a sweet touch.

    Serves: 4 

    • 2 or 3 onions, sliced
    • 3 celery sticks, finely sliced
    • 1/2 bunch fresh coriander, finely chopped
    • 1/2 bunch parsley, finely chopped
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon turmeric
    • salt and freshly ground pepper
    • 4 chicken thighs or drumsticks
    • 150ml chicken stock
    • drizzle of olive oil
    • 3 carrots, sliced
    • 1 large sweet potato, peeled and cubed
    • 1 handful raisins, soaked in hot water
    • 1 handful prunes

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Place the onions, celery, coriander and parsley in a pan. Add the ginger, cumin, paprika, cayenne pepper, turmeric, salt and pepper. Place the chicken thighs or drumsticks on top; pour in chicken stock and drizzle with olive oil. Simmer, covered, over low heat for 40 minutes.
    2. Preheat oven to 200 C / Gas 6.
    3. Transfer the contents of the pan into an ovenproof tagine or casserole. Add the carrots and sweet potato; cover and cook for 40 minutes, or until vegetables are soft. Add the drained raisins and prunes; cover and cook for another 10 minutes. Serve hot straight from the tagine.
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