Embark on a culinary journey to Morocco with our tantalizing tagine of chicken and sweet potato. This traditional North African dish is a symphony of flavors, combining the succulent taste of chicken with the natural sweetness of roasted sweet potatoes. Slow-cooked in a traditional tagine or a Dutch oven, the chicken becomes fall-off-the-bone tender, while the sweet potatoes caramelize to perfection, creating a delightful balance of sweet and savory flavors. Accompanied by aromatic spices like cumin, ginger, and saffron, this dish is a true feast for the senses. Explore our collection of tagine recipes, featuring variations with vegetables, lamb, and even a vegetarian option, each offering a unique taste experience.
Here are our top 3 tried and tested recipes!
TAGINE OF CHICKEN & SWEET POTATO
Make and share this Tagine of Chicken & Sweet Potato recipe from Food.com.
Provided by mell_2
Categories One Dish Meal
Time 16m
Yield 6 serving(s)
Number Of Ingredients 14
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
MOROCCAN CHICKEN TAGINE
Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together.
Provided by Jennifer Segal
Categories Dinner
Time 1h
Yield 4 to 6
Number Of Ingredients 18
Steps:
- Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
- Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
- Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
- Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been 'cracked' or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket's olive bar, or substitute any green olive that you like.
- Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added.
Nutrition Facts : ServingSize 1 chicken thigh, Calories 367, Fat 13 g, Carbohydrate 14 g, Protein 47 g, SaturatedFat 3 g, Sugar 7 g, Fiber 2 g, Sodium 794 mg, Cholesterol 215 mg
CHICKEN TAGINE WITH SWEET POTATOES AND PRUNES
from "fresh from evas kitchen" - http://freshfromevaskitchen.blogspot.com/2011/01/chicken-tagine-with-sweet-potatoes-and.html
Provided by ellie3763
Categories Chicken Breast
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
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
Tips:
- For the best flavor, use a combination of chicken thighs and breasts. Thighs add richness and flavor, while breasts provide a leaner option.
- Don't overcrowd the tagine. If the chicken pieces are too close together, they will steam instead of brown.
- Be patient when cooking the chicken. It takes time for the meat to become tender and flavorful.
- Add the vegetables to the tagine in stages. This will help them cook evenly.
- Use a variety of spices to flavor the chicken and vegetables. Some good options include cumin, coriander, paprika, and turmeric.
- Serve the tagine with couscous, rice, or bread.
Conclusion:
Tagine of chicken with sweet potato is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its tender chicken, sweet potatoes, and flavorful spices, this tagine is sure to be a hit with your family and friends.
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