Chicken and Sweet Potato Tagine

Ingredients

• 2onion, sliced
• 2celery, stalks, sliced
• cilantro, half a bag; about a large handful
• parsley, half a bag; about a large handful
• 1/2 tspturmeric
• 1/2 tspground cumin
• 1/2 tsppaprika
• 1/4 tspground ginger
• 1/4 tspcayenne pepper
• salt, to taste
• black pepper, to taste
• 4chicken thighs, bone-in
• olive oil, drizzle
• 1/4 cupraisins, soaked in hot water for 10 mins then drained
• 1 cupchicken stock, for braising liquid
• 1sweet potato, large; peeled and diced
• 3carrots, thinly sliced
• 1/4 cupprunes, added in final 10 minutes

Method

1. 2

   Place raisins in a small bowl and cover with hot water. Soak for 10 minutes, then drain.

2. 3

   Preheat oven to 400°F (200°C). Transfer the chicken mixture into an oven-safe tagine or casserole dish. Add the sweet potato and carrots. Cover with a lid or aluminium foil.

3. 4

   Bake until the sweet potato is soft, about 40 minutes. Add the drained raisins and prunes. Continue baking covered for a further 10 minutes until heated through.

4. 1

   Combine the onions, celery, cilantro and parsley in a large pot. Stir in the turmeric, cumin, paprika, ginger, cayenne, salt and pepper. Place the chicken thighs on top and drizzle with olive oil. Pour in the chicken stock, then cover and simmer over low heat for about 40 minutes, until the chicken is tender.