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

Ingredients

• 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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Put the sliced onions and celery into a large pot with the coriander and parsley.
2. Add the turmeric, cumin, paprika, ginger, cayenne, salt and pepper and stir to coat the vegetables.
3. Lay the chicken thighs on top and drizzle with olive oil.
4. Cover and simmer gently until the chicken is tender, about 40 minutes.
5. Meanwhile, cover the raisins with hot water and leave to plump up for 10 minutes, then drain.
6. Heat the oven to 400 degrees F (200 degrees C).
7. Spoon the chicken and its juices into a tagine dish or other ovenproof casserole, then scatter over the sweet potato and carrots.
8. Cover with the lid or with foil and bake until the sweet potato is soft, about 40 minutes.
9. Stir in the drained raisins and the prunes, cover again and bake for a further 10 minutes until warmed through.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.