Chicken and Sweet Potato Tagine

Ingredients

• 2onion, sliced
• 2celery, stalks, sliced
• cilantro, half a bag; about a large handful
• parsley, half a bag; about a large handful
• 1/2 tspturmeric
• 1/2 tspground cumin
• 1/2 tsppaprika
• 1/4 tspground ginger
• 1/4 tspcayenne pepper
• salt, to taste
• black pepper, to taste
• 4chicken thighs, bone-in
• olive oil, drizzle
• 1/4 cupraisins, soaked in hot water for 10 mins then drained
• 1 cupchicken stock, for braising liquid
• 1sweet potato, large; peeled and diced
• 3carrots, thinly sliced
• 1/4 cupprunes, added in final 10 minutes

Method

1. 1

   Put the raisins in a small bowl, cover them with hot water and leave them to soak while the chicken cooks.

2. 2

   Combine the onions, celery, cilantro and parsley in a large pot. Stir in the turmeric, cumin, paprika, ginger, cayenne, salt and pepper. Place the chicken thighs on top and drizzle with olive oil. Pour in the chicken stock, then cover and simmer over low heat for about 40 minutes, until the chicken is tender and reads 165°F at the bone. Heat the oven to 400°F for the last 10 minutes.

3. 3

   Transfer the chicken mixture to an oven-safe tagine or casserole dish. Add the sweet potato and carrots and cover with a lid or foil.

4. 4

   Bake for about 40 minutes, until the sweet potato is soft. Drain the raisins and add them with the prunes, then bake, still covered, for 10 minutes more until heated through.

Nutrition per serving