Image for illustration onlyTajine de Poulet aux Carottes et Patates Douces (Chicken and Sweet Potato Tagine)
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In tajine de poulet aux carottes et patates douces (chicken and sweet potato tagine), sliced Onion, sliced Celery and bag Coriander are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put onions, celery, coriander, and parsley into a large pot and mix until evenly combined. Stir in turmeric, cumin, paprika, ginger, cayenne pepper, salt, and pepper. Set chicken thighs on top. Drizzle olive oil over chicken. Cover and simmer over low heat until chicken is tender, about 40 minutes.
- 2Put raisins into a small bowl and cover with hot water; let soak for 10 minutes. Drain.
- 3Heat oven to 400 degrees F (200 degrees C) before you begin.
Nutrition
- Calories
- 307
- Protein
- 34.5g
- Carbs
- 3.6g
Chef tips
To get the best out of the flavours, ensure you brown the chicken drumsticks thoroughly on all sides before adding the liquid. This creates a deep, rich flavour that lasts during the slow cooking. For a sweeter version, add a handful of prunes or dried apricots, which perfectly complement the sweet potato and carrots.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In tajine de poulet aux carottes et patates douces (chicken and sweet potato tagine), sliced Onion, sliced Celery and bag Coriander are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.