Chicken and Sweet Potato Tagine
Succulent chicken thighs slow-cooked with sweet potatoes, warm spices, raisins, and juicy prunes.
Ingredients
2 onions, sliced3 pack
2 celery stalks, sliced1 bunch
15g fresh coriander, chopped30g
15g fresh parsley, chopped30g
1/2 tsp ground turmeric40g
1/2 tsp ground cumin40g
1/2 tsp paprika40g
1/4 tsp ground ginger40g
1/4 tsp cayenne pepper40g
Salt to taste750g
Black pepper to taste50g
4 bone-in chicken thighs600g
1 tbsp olive oil500ml
40g raisins500g
240ml chicken stock10 pack
1 large sweet potato, peeled and cubed1kg
3 carrots, thinly sliced500g
40g pitted prunes250g
Method
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £3.69 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£11.35 est. · serves 4