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

Method9 steps

1. 1

   Step 1: Peel and slice both onions (2), wash and thinly slice all three celery stalks, and wash, drain and finely chop the half bunches of cilantro and parsley (½ bunch). Combine all these prepared vegetables and herbs in a large pot. Stir in all the turmeric (½ tsp), cumin (½ tsp), paprika (½ tsp), ground ginger (¼ tsp), cayenne, salt and ground black pepper.

   Uses 2 onions, sliced in step 1 · 3 celery stalks, thinly sliced in step 1 · ½ bunch fresh cilantro, finely chopped in step 1 · ½ bunch fresh parsley, finely chopped in step 1 · ½ tsp ground turmeric · ½ tsp ground cumin · ½ tsp paprika · ¼ tsp ground ginger

2. 2

   Step 2: Place all four raw chicken thighs on top of the prepared spiced vegetable-herb bed. Drizzle the olive oil over them and pour all the measured two-thirds cup prepared chicken stock (⅔ cup) into the pot. Wash hands and clean utensils after handling raw chicken.

   Uses All prepared spiced vegetables and herbs · 4 raw chicken thighs · 1 drizzle olive oil over chicken · ⅔ cup prepared liquid chicken stock

3. 3

   Step 3: Bring the stock gently to a simmer, cover and cook over low heat for about forty minutes until the thighs are tender. Check the thickest part of the chicken reaches at least 74°C / 165°F without touching bone. Keep all the chicken, vegetables and cooking juices together for the oven stage.

   Covered chicken and spiced vegetable braise · 40 minUses The complete assembled chicken pot

4. 4

   Step 4: While the chicken simmers, cover all the raisins (¼ cup) with hot soaking water in a small bowl. Let them soak for ten minutes, then drain them thoroughly and hold them ready, discarding the soaking water.

   Soak raisins before draining · 10 minUses ¼ cup raisins to soak and drain · Hot water to cover raisins for soaking; drain before adding

5. 5

   Step 5: Heat the oven to 200°C / 400°F. Have an oven-safe tagine or casserole dish and its lid or foil ready.

6. 6

   Step 6: Peel and cube the large sweet potato (1 large), and peel and slice all three carrots. Transfer all the cooked chicken, spiced vegetables and their cooking juices into the oven-safe tagine or casserole. Add all the prepared sweet potato and carrot pieces, nestling them into the braising liquid.

   Uses All cooked chicken vegetables and braising juices · 1 large sweet potato, peeled and cubed in step 6 · 3 carrots, sliced in step 6

7. 7

   Step 7: Cover the assembled casserole securely with its oven-safe lid or foil so the vegetables cook in the retained braising juices.

   Uses The complete assembled casserole

8. 8

   Step 8: Bake the covered casserole at 200°C / 400°F for about forty minutes until the sweet potato and carrots are soft. Carefully uncover, stir in all the drained soaked raisins and pitted prunes (¼ cup), then cover again.

   Bake covered casserole until vegetables are soft · 40 minUses The entire covered casserole · All drained soaked raisins · ¼ cup pitted prunes

9. 9

   Step 9: Continue baking covered at 200°C / 400°F for about ten minutes until the raisins and prunes are heated through and the complete casserole is thoroughly hot. Serve as four portions, with one thigh and its vegetables, fruit and sauce in each.

   Heat raisins and prunes in covered casserole · 10 minUses The complete fruit-topped covered casserole