Recipe byThe ZestyPlate Kitchen
Tender chicken thighs slow-cooked with warm Algerian spices, sweet potato, carrots, raisins and prunes. Fragrant, lightly sweet and deeply comforting.
This North African chicken and sweet potato tagine is fragrant, gently spiced and the sort of thing you want on a cold evening. The chicken first simmers in warm spices, then bakes with sweet potato, carrots and a scattering of raisins and prunes. That play between savoury spice and natural sweetness is exactly what makes a good tagine sing. Serve it with couscous or warm flatbread.
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Prep 20 min
Cook 90 min
Total 110 min
Medium
Scale:
- 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
Nutrition (per serving)
395
kcal
20g
Protein
43g
Carbs
17g
Fat
Estimated per serving. How we calculate this.
Preparation
- Combine the onions, celery, cilantro and parsley in a large pot. Stir in the turmeric, cumin, paprika, ginger, cayenne, salt and pepper. Sit the chicken thighs on top and drizzle with olive oil. Cover and simmer over low heat until the chicken is tender, about 40 minutes.
- Put the raisins in a small bowl, cover with hot water and leave to soak for 10 minutes, then drain.
- Heat the oven to 400°F (200°C).
- Tip the chicken mixture into an oven-safe tagine or casserole dish. Add the sweet potato and carrots, then cover with a lid or foil.
- Bake until the sweet potato is soft, about 40 minutes. Stir in the drained raisins and prunes and carry on baking, covered, until heated through, around 10 minutes.
Tips from the ZestyPlate Kitchen
- Lay down a base of spices, herbs and aromatics before the slow cook so the flavour has time to build.
- Keep the chicken at a low, steady simmer so it turns soft enough to fall off the bone.
- Cover the raisins in hot water for a few minutes so they plump up rather than scorch in the oven.
- Stir the dried fruit in near the end so it warms through and keeps its shape.
Frequently Asked Questions
Not at all. A heavy casserole or any lidded oven dish does the job. The word tagine covers both the stew and the conical pot it's named after.
Fluffy couscous is the classic choice for soaking up the sauce, though flatbread or plain rice work just as well.
Yes, and it is arguably better the next day once the spices have mellowed. Reheat it gently until piping hot all the way through.
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