Tajine de Poulet aux Carottes et Patates Douces

Ingredients

• 4 chicken thighs
• 2 onion
• 2 celery stalks
• ¼ cup fresh cilantro
• ¼ cup fresh parsley
• ½ tsp turmeric
• ½ tsp ground cumin
• ½ tsp paprika
• ¼ tsp ground ginger
• ¼ tsp cayenne pepper
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 sweet potato
• 3 carrots
• ¼ cup raisins
• ¼ cup prunes

Steps

1. Slice onions and celery. Chop cilantro and parsley.
2. In a large pot, combine sliced onions, celery, cilantro, parsley, turmeric, cumin, paprika, ginger, cayenne pepper, salt, and black pepper.
3. Place chicken thighs on top of the mixture. Drizzle with olive oil and add chicken broth. Cover and simmer over low heat for 40 minutes, until chicken is tender.
4. While chicken simmers, soak raisins in hot water for 10 minutes, then drain. Preheat oven to 400°F (200°C).
5. Transfer the chicken mixture to an oven-safe tagine or casserole dish. Add sliced sweet potato and carrots. Cover and bake for 40 minutes, until sweet potato is soft.
6. Stir in the drained raisins and prunes. Cover and continue baking for another 10 minutes, until heated through.
7. Serve hot, directly from the tagine or casserole dish.