Best Chicken Tagine With Sweet Potatoes And Prunes Recipes

Tagine of Chicken & Sweet Potato image

Provided by mell_2

Time 16m

Yield 6 serving(s)

Number Of Ingredients 14

1 kg chicken thigh
1 onion, chopped
3 garlic cloves, minced
1 inch gingerroot, finely chopped
3 teaspoons ras el hanout spice mix
salt and pepper
2 -3 teaspoons olive oil
600 g sweet potatoes, cut into 3cm chunks
3 tablespoons honey
basmati rice
Greek yogurt
coriander
salt & pepper
lemon juice

Steps:

Heat the oil in a large frying pan. Add the onion and fry until soft then add garlic and ginger and continue to fry until light and golden. Add the Ras el Hanout and cook for about thirty seconds, or until fragrant.
Add a little salt, 1/2 teaspoon pepper and the chicken. Brown slightly. Add the sweet potatoes and cover with water. Bring to the boil over a medium heat, then cover and leave to simmer until the chicken is tender and the potato is half cooked (approx 20 mins).
Simmer uncovered until the sauce is reduced by half or until a consistency to your liking. If the sauce is too runny, increase heat to high and boil uncovered until it reduce. You will need to stir regularly.
Carefully stir in honey, making sure you don't mash up the potatoes. Leave to bubble uncovered for a few more minutes. Taste and season as desired.

Nutrition Facts : Calories 492.8, Fat 27, SaturatedFat 7.5, Cholesterol 140, Sodium 182.9, Carbohydrate 31.1, Fiber 3.3, Sugar 13.6, Protein 30.6

Chicken Tagine With Sweet Potatoes and Prunes image

Provided by ellie3763

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1/2 large yellow onion, chopped finely
1/2 cup water
salt
1 chicken, cut into 8 pieces
2 large pinch saffron threads, crushed
1/4 teaspoon ground cinnamon
1 bay leaf
4 tablespoons honey
1 cup chicken broth
12 prunes
1 lb sweet potato, peeled and cut into 2-inch cubes

Steps:

Pour two tablespoons of vegetable oil in the bottom of a dutch oven or cast iron casserole over medium-low heat. Now add the onion, stirring to coat it with oil, then add 1 tablespoon of water, season with a little salt, and cover the pot. Cook the onions gently for 30 minutes, stirring occasionally, until they are soft but not brown.
In a separate skillet, brown the chicken. Heat a tablespoon of the olive oil over medium heat. Put the chicken in the pan, skin side down, and brown for 3-4 minutes on each side. Transfer it to a plate.
Once the onions are soft, add the saffron, honey, bay leaf, chicken broth, and the rest of the water. Throw in the dates, and then the chicken. Toss the sweet potatoes on top and bring the mixture to a boil.
Reduce the heat to medium, bringing the liquid to a low simmer. Cover and cook for 45 minutes to an hour. Resist the temptation to lift the lid before the 45 minute mark. The steam is what makes this dish so good. The dish is done once the sweet potatoes are soft.
Feel free to reduce the liquid once the chicken is cooked. Just remove the chicken and sweet potatoes and boil the liquid until it is a consistency to your liking.

Nutrition Facts : Calories 426.8, Fat 24.3, SaturatedFat 6, Cholesterol 86.2, Sodium 208.5, Carbohydrate 29.2, Fiber 2.8, Sugar 16.3, Protein 23.3