Author: Mrs. Butterfingers
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
An exotic tasting one pot dish, with the flavours from the spice markets of Marrakesh and Morocco.
  • 8 chicken thighs or chicken legs, or a combination (I like to mix it up)
  • 2 fat garlic cloves crushed
  • ½ tsp ginger
  • ½ tsp coarsely ground black pepper and sea salt each
  • 2 cinnamon sticks (using cinnamon sticks allows you to adjust the flavor by simply removing the sticks. You can't do that with powdered cinnamon. If you must use powdered cinnamon be sparring around ½ tsp.)
  • ½ tsp tumeric
  • ¼ tsp cayenne pepper
  • ¼ tsp chile flakes
  • 2 tsp cumin powder
  • 1 generous tsp sweet paprika
  • 2 tbsp plus a little extra of vegetable oil
  • Around 2 cups of chicken stock, vegetable stock or water
  • 1 onion cut in half and then sliced in1/4 slices
  • 1 cup dried pitted prunes
  • 2 cups sweet potatoes cut in bit size cubes (not too small or they'll cook mushy and disappear)
  • couscous, to serve
  1. Preheat oven to 350f.
  2. Place all the spices, the salt and pepper, the garlic, and oil in a shallow dish. Mix well and then add the chicken. Toss well to coat. Cover and marinate at room temperature for at least 30 minutes or refrigerate overnight.
  3. Add a good splash of oil to your large skillet and brown the chicken. Remove the chicken and set aside. Add a little more oil if necessary and saute the onions just until translucent. Don't let them brown. Add a little liquid and scrap up the browned bits. Add the prunes and sufficient liquid to just cover.
  4. Remove from the heat, cover, and put into the oven. Bake for about 40-50 minutes. Add the cubed sweet potatoes, cover, and return to the oven until the potatoes are tender (around 15 - 20 minutes). If your tagine seems a big soupy remove the cover and continue cooking for ten or fifteen minutes longer.
  5. Serve with couscous and plenty of crusty bread. I like to have lots of flavorful liquid to dunk bread in, but either way it is delicious.
Chef Notes: You may also cook this on top of the stove. Bring the liquid to the boil, reduce heat to a lower simmer and cover and cook for about 40 minutes. Then add the sweet potatoes and cook those until tender.
Recipe by Mrs. Butterfingers at