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Chicken Tagine with Sweet Potato, Prunes & Orange

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main
Cuisine: Moroccan
Servings: 6
Author: Amanda McInerney of Lambs' Ears and Honey


  • 700 gms chicken thighs on the bone if possible
  • 2 medium sweet potatoes cut into large cubes
  • 2 onions chopped
  • 2 Tbs Ras el Hanout
  • 50 gms butter
  • 30 ml olive oil
  • 1 litre chicken or veg stock
  • 1 can chick peas drained
  • 3/4 cup prunes stones removed
  • zest of 1 orange cut into strips
  • orange blossom water
  • 1/4 cup flaked almonds


  • Melt butter and oil together in a heavy based saucepan over moderate heat. Add Ras el Hanout and cook gently for a minute or two, until fragrant.
  • Add chicken to spiced oil and brown quickly. Set aside.
  • Add onions to spiced oil and cook over moderate heat until softened and golden.
  • Return chicken to pot, add the sweet potato and stock to cover, stir to combine. Cover, bring to boil, then turn heat down to a slow simmer. Cook for 30 minutes.
  • Add chick peas and prunes and simmer for 10 minutes more, then stir in orange zest and simmer a further 5 minutes.
  • Serve on couscous, drizzling with a splash of orange blossom water and sprinkled with almonds.