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

Tajine de poulet aux carottes et patates douces (Chicken and Sweet Potato Tagine) — a flavorful Algerian chicken recipe.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Algerian, Dinner

Ingredients

• 2 g onions
• 2 pcs celery
• 0.5 pcs bag cilantro
• 0.5 pcs bag parsley
• 0.5 g turmeric
• 0.5 tsp ground cumin
• 0.5 tbsp paprika
• 0.25 tsp ground ginger
• 0.25 tsp cayenne pepper
• 1 pcs to taste salt
• 1 pcs to taste black pepper
• 4 g chicken thighs
• 1 pcs drizzle olive oil
• 0.25 cup raisins
• 1 g chicken stock
• 1 pcs sweet potatoes
• 3 pcs thinly carrots
• 0.25 cup prunes

Instructions

1. Place the onions, celery, cilantro, and parsley into a large pot.
2. Add the turmeric, cumin, paprika, ginger, cayenne pepper, salt, and pepper and stir to combine.
3. Arrange the chicken thighs on top of the vegetable and herb mixture.
4. Drizzle olive oil evenly over the chicken pieces.
5. Cover the pot and simmer on low heat until the chicken is tender, about 40 minutes.
6. Put the raisins in a small bowl and pour hot water over them; let them soak for 10 minutes.
7. Drain the soaked raisins.
8. Preheat the oven to 400°F (200°C).
9. Transfer the chicken and vegetables into an oven-safe tagine or casserole dish.
10. Add the sweet potato and carrots to the dish, tucking them around the chicken.
11. Cover the dish with its lid or with aluminum foil.
12. Bake in the preheated oven until the sweet potato is soft, about 40 minutes.
13. Add the drained raisins and the prunes to the dish.
14. Return the covered dish to the oven and continue baking until the raisins and prunes are warmed through, about 10 minutes.

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