Moroccanby TheMealDBTajine de Poulet aux Carottes et Patates Douces (Chicken and Sweet Potato Tagine)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 sliced Onion2 sliced Celery1/2 bag Cilantro1/2 bag Parsley1/2 tsp Turmeric1/2 tsp Ground Cumin1/2 teaspoon Paprika1/4 tsp Ground Ginger1/4 tsp Cayenne PepperTo taste SaltTo taste Black Pepper4 Chicken ThighsDrizzle Olive Oil1/4 cup Raisins1 cup Chicken Stock1 large Sweet Potatoes3 sliced thinly Carrots1/4 cup PrunesStepsStep-by-step0 of 5 done1Combine 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.2Place raisins in a small bowl and cover with hot water; let soak for 10 minutes. Drain.3Preheat oven to 400 degrees F (200 degrees C).4Transfer chicken mixture into an oven-safe tagine or casserole dish. Add sweet potato and carrots. Cover with lid or aluminum foil.5Bake 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.Source: TheMealDB
