Tajine de Poulet aux Carottes et Patates Douces (Chicken and Sweet Potato Tagine)
45 MINS
4 SERVINGS
~214 kcal
Execution
Follow the master commands
1
Combine onions, celery, cilantro, and parsley in a large pot. Stir in turmeric, cumin, paprika, ginger, cayenne pepper, salt, and pepper. Place chicken thighs on top. Drizzle olive oil over chicken. Cover and simmer over low heat until chicken is tender, about 40 minutes.
2
Place raisins in a small bowl and cover with hot water; let soak for 10 minutes. Drain.
3
Preheat oven to 400 degrees F (200 degrees C).
4
Transfer chicken mixture into an oven-safe tagine or casserole dish. Add sweet potato and carrots. Cover with lid or aluminum foil.
5
Bake in the preheated oven until sweet potato is soft, about 40 minutes. Add drained raisins and prunes. Continue baking, covered, until raisins and prunes are heated through, about 10 minutes.
Chef's Secrets
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
"Let meat rest for at least 5-10 minutes after cooking to retain its juices."
"Prep all your ingredients (mise en place) before you start the heat."
Technique
Watch the process in motion
Nutrition
214kcal Calories
22g Protein
21g Carbs
5g Fat
* Calculations are estimations based on average ingredient weight
