Tajine de Poulet aux Carottes et Patates Douces (Chicken and Sweet Potato Tagine)
Ingredients
| Ingredients | Measure |
| Onion | 2 sliced |
| Celery | 2 sliced |
| Cilantro | 1/2 bag |
| Parsley | 1/2 bag |
| Turmeric | 1/2 tsp |
| Ground Cumin | 1/2 tsp |
| Paprika | 1/2 teaspoon |
| Ground Ginger | 1/4 tsp |
| Cayenne Pepper | 1/4 tsp |
| Salt | To taste |
| Black Pepper | To taste |
| Chicken Thighs | 4 |
| Olive Oil | Drizzle |
| Raisins | 1/4 cup |
| Chicken Stock | 1 cup |
| Sweet Potatoes | 1 large |
| Carrots | 3 sliced thinly |
| Prunes | 1/4 cup |
Instruction
- 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
-
Place raisins in a small bowl and cover with hot water; let soak for 10 minutes
- Drain
-
Preheat oven to 400 degrees F (200 degrees C)
-
Transfer chicken mixture into an oven-safe tagine or casserole dish
- Add sweet potato and carrots
- Cover with lid or aluminum foil
-
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
