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Amanda McInerney of Lambs' Ears and Honey

Chicken Tagine with Sweet Potato, Prunes & Orange

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Main
Cuisine: Moroccan
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Add chicken to spiced oil and brown quickly. Set aside.
  3. Add onions to spiced oil and cook over moderate heat until softened and golden.
  4. 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.
  5. Add chick peas and prunes and simmer for 10 minutes more, then stir in orange zest and simmer a further 5 minutes.
  6. Serve on couscous, drizzling with a splash of orange blossom water and sprinkled with almonds.

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