Chicken and Sweet Potato Tagine

Ingredients

• 300 gOnion
• 100 gCelery
• 15 gCoriander
• 15 gParsley
• 1.25 gTurmeric
• 1.25 gCumin
• 1.25 gBell pepper
• 0.6 gGinger
• 0.6 gCayenne pepper
• 6 gSalt
• 0.5 gPepper
• 720 gChicken thigh
• 2 tbspOlive oil
• 40 gRaisin
• 240 mlChicken broth
• 400 gSweet potato
• 180 gCarrot
• 40 gPlum

Instructions

1. 1

   Prepare and season

   • Slice onions and celery, roughly chop cilantro and parsley.
   • Combine onions, celery, cilantro and parsley in a large pot.
   • Stir in turmeric, cumin, paprika, ginger, cayenne, salt and pepper.
2. 2

   Cook the chicken

   • Place chicken thighs on top of the spiced mixture in the pot.
   • Drizzle with olive oil, cover and simmer on low heat about 40 minutes until tender.
3. 3

   Soak raisins

   • Put raisins in a small bowl and cover with hot water.
   • Soak 10 minutes, then drain.
4. 4

   Bake with vegetables

   • Preheat oven to 200 °C (400 °F).
   • Transfer the chicken mixture to an ovenproof tagine or casserole.
   • Add diced sweet potato, sliced carrots and chicken stock.
   • Cover and bake about 40 minutes until sweet potato is soft.
5. 5

   Finish with dried fruit

   • Add drained raisins and prunes, cover again.
   • Bake a further 10 minutes until warmed through.
   • Taste and adjust seasoning before serving.