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Chicken and Sweet Potato Tagine

Moroccan · Dinner · Easy

Chicken and Sweet Potato Tagine

Total
1 hr 30 min
Prep
20 min
Serves
4
Calories
510
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Chicken thighs braise with sweet potatoes, carrots and warm spices, while raisins and prunes soften into a lightly sweet, herb-scented sauce.

Layering the vegetables around the thighs lets Chicken and Sweet Potato Tagine cook gently in a covered pot. The spices bloom with the onions before stock goes in, and dried fruit added near the end sweetens the sauce without disappearing into it.

Use bone-in thighs for a juicy braise and cut the sweet potato into substantial chunks. A Dutch oven works well if you do not have a tagine; the important part is a lid that holds in the steam.

SavorySweetHeartyOne PotComfort FoodDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the oven to 375°F (190°C). Warm the olive oil in a Dutch oven over medium heat. Add the onions and celery stalks and cook for , until soft and beginning to turn golden.

  2. Stir in the turmeric, cumin, paprika, ground ginger, cayenne, salt and black pepper. Cook for , until fragrant, then add the chicken stock and half the cilantro and parsley.

  3. Nestle the chicken thighs into the pot and arrange the sweet potatoes and carrots around them. Bring to a simmer, cover and transfer to the oven. Bake for , until the vegetables are almost tender.

  4. Add the raisins and prunes, spooning broth over them. Cover and bake for more, until the chicken reaches 165°F and the sweet potato is tender all the way through. Scatter with the remaining cilantro and parsley.

Forkue tips

  • For a thicker sauce, lift out the cooked chicken and vegetables and simmer the liquid uncovered until it lightly coats a spoon.

Storing and reheating

Refrigerate for up to 3 days or freeze for up to 2 months. Reheat covered over low heat with a splash of stock, handling the sweet potatoes gently so they hold their shape.

Kitchen gear

Dutch ovenTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

510Calories
33gProtein
56gCarbs
18gFat

Chicken and Sweet Potato Tagine: FAQ

Do I need a clay tagine?

No. A Dutch oven or a deep ovenproof casserole with a tight lid traps steam and cooks the chicken gently in the same way.

Can I use boneless chicken thighs?

Yes. They will cook faster, so check them early and remove them if they reach 165°F before the vegetables soften. Return them to the sauce to serve.

How do I store and reheat Chicken and Sweet Potato Tagine?

Refrigerate for up to 3 days or freeze for up to 2 months. Reheat covered over low heat with a splash of stock, handling the sweet potatoes gently so they hold their shape.

How long does Chicken and Sweet Potato Tagine take?

About 1 hr 30 min in total: 20 min prep and 1 hr 10 min cooking.

What do I need to make Chicken and Sweet Potato Tagine?

The key ingredients are onions, celery stalks, cilantro, parsley, ground turmeric and ground cumin, plus pantry basics.

Any tips for Chicken and Sweet Potato Tagine?

For a thicker sauce, lift out the cooked chicken and vegetables and simmer the liquid uncovered until it lightly coats a spoon.

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