Chicken and Sweet Potato Tagine

Instructions

1. 1

   Mix Aromatic Vegetables

   5 min

   In a large pot, combine sliced onions, sliced celery, cilantro, and parsley until well mixed. This base will provide a fragrant foundation for your tagine. Stir until the vegetables are evenly distributed and begin to soften slightly, about 2–3 minutes.

2. 2

   Add Spices to Mixture

   3 min

   Sprinkle in turmeric, ground cumin, paprika, ground ginger, cayenne pepper, salt, and black pepper into the pot. Stir thoroughly to ensure the spices are well incorporated, which will enhance the flavors of the dish as they toast slightly against the warm vegetables.

3. 3

   Cook Chicken Thighs

   1 min

   Arrange the chicken thighs on top of the spiced vegetable mixture and drizzle with olive oil for added richness. Cover the pot and let it simmer over low heat for approximately 40 minutes, or until the chicken is thoroughly cooked and tender, reaching an internal temperature of 165°F (75°C).

4. 4

   Soak Raisins

   18 min

   While the chicken is cooking, place raisins in a bowl and cover them with hot water. Let them soak for about 10 minutes to plump them up, enhancing their sweetness. Afterward, drain the raisins in a colander.

5. 5

   Preheat Oven

   1 min

   Set your oven to preheat at 400°F (200°C) to prepare for baking the tagine. This will ensure that the dish cooks evenly once transferred to the oven.

6. 6

   Combine Ingredients in Baking Dish

   8 min

   Carefully transfer the chicken and vegetable mixture into an oven-safe tagine or casserole dish. Add sweet potato chunks and thinly sliced carrots into the mix, then cover the dish with a lid or aluminum foil to retain moisture during baking.

7. 7

   Bake Tagine

   71 min

   Place the covered dish in the preheated oven and bake for about 40 minutes. The sweet potato should become tender and easily pierced with a fork, indicating that it is cooked through.

8. 8

   Finish with Dried Fruits

   9 min

   After 40 minutes of baking, remove the lid and gently add the drained raisins and prunes to the tagine. Cover again and return to the oven for an additional 10 minutes, allowing the fruits to warm through and infuse their sweetness into the dish.