Tajine de Poulet aux Carottes et Patates Douces (Chicken and Sweet Potato Tagine) recipe

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Ingredients

2 onions, sliced, or more to taste
3 stalks celery, thinly sliced
½ bunch fresh cilantro, finely chopped
½ bunch fresh parsley, finely chopped
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
salt and freshly ground black pepper to taste
4 chicken thighs
1 drizzle olive oil
¼ cup raisins
⅔ cup chicken stock
1 large sweet potato, peeled and cubed
3 carrots, sliced
¼ cup pitted prunes

Nutrition Info

420 calories
carbohydrate: 54.8 g
cholesterol: 64.2 mg
fat: 13.3 g
fiber: 9 g
protein: 22.6 g
saturatedFat: 3.5 g
servingSize: -
sodium: 345 mg
sugar: 22.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine onions, celery, cilantro, and parsley in a large pot. Stir in turmeric, cumin, paprika, ginger, cayenne pepper, salt, and pepper. Place chicken thighs on top. Drizzle olive oil over chicken. Cover and simmer over low heat until chicken is tender, about 40 minutes.

  2. Place raisins in a small bowl and cover with hot water, let soak for 10 minutes. Drain.

  3. Preheat oven to 400 degrees F (200 degrees C).

  4. Transfer chicken mixture into an oven-safe tagine or casserole dish. Add sweet potato and carrots. Cover with lid or aluminum foil.

  5. Bake in the preheated oven until sweet potato is soft, about 40 minutes. Add drained raisins and prunes. Continue baking, covered, until raisins and prunes are heated through, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

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.

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