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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