{"id":262,"date":"2024-04-25T12:41:56","date_gmt":"2024-04-25T12:41:56","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=262"},"modified":"2024-04-25T19:09:11","modified_gmt":"2024-04-25T19:09:11","slug":"chicken-tagine-with-sweet-potatoes-and-prunes","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=262","title":{"rendered":"CHICKEN TAGINE WITH SWEET POTATOES AND PRUNES"},"content":{"rendered":"

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This rather exotic sounding recipe\u00a0 – a tangine is the name of food and of the container it is baked in – is a the kind of slow cooked dish that is so perfect for entertaining.\u00a0\u00a0 You don’t need a tagine for this recipe – a large casserole with a lid will work.\u00a0\u00a0 I like starting this tagine the night before marinating the chicken in the spices and oil.\u00a0 Chicken thighs and or legs are the best choice.\u00a0 Chicken breasts do not respond well to food that is slowly simmered in liquid.\u00a0\u00a0 I make this recipe early in the day and then gently reheat it for dinner.\u00a0 This rest period really gives the tagine a richer, deeper flavour.\u00a0 Enoy!<\/p>\n

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CHICKEN WITH SWEET POTATOES AND PRUNES\u00a0 serves 4<\/strong><\/p>\n

8 chicken\u00a0 thighs\u00a0 or chicken legs, or a combination\u00a0 (I like to mix it up)<\/p>\n

2 fat garlic cloves crushed<\/p>\n

1\/2 tsp ginger<\/p>\n

1\/2 tsp coarsely ground black pepper and sea salt each<\/p>\n

2 cinnamon sticks (using cinnamon sticks allows you to adjust the flavor by simply removing the sticks.\u00a0 You can’t do that with powdered cinnamon.\u00a0\u00a0\u00a0 If you must use powdered cinnamon be sparring around 1\/2 tsp.)<\/p>\n

1\/2 tsp tumeric<\/p>\n

1\/4 tsp cayenne pepper<\/p>\n

1\/4 tsp chile flakes<\/p>\n

2 tsp cumin powder<\/p>\n

1 generous tsp sweet paprika<\/p>\n

2 tbsp plus a little extra of vegetable oil<\/p>\n

Around 2 cups of chicken stock, vegetable stock or water<\/p>\n

1 onion cut in half and then sliced in1\/4 slices<\/p>\n

1 cup dried pitted prunes<\/p>\n

2 cups sweet potatoes cut in bit size cubes (not too small\u00a0 or they’ll cook mushy and disappear)<\/p>\n

couscous, to serve<\/p>\n

Preheat oven to 350f.<\/p>\n

Place all the spices, the salt and pepper, the garlic, and oil in a shallow dish.\u00a0 Mix well and then add the chicken.\u00a0 Toss well to coat.\u00a0 Cover and marinate at room temperature for at least 30 minutes or refrigerate overnight.<\/p>\n

Add a good splash of oil to your large skillet and\u00a0 brown the chicken.\u00a0 \u00a0 Remove the chicken and set aside.\u00a0 Add a little more oil if necessary and saute the onions just until translucent.\u00a0 Don’t let them brown. \u00a0\u00a0 Add a little liquid and scrap up the browned bits.\u00a0\u00a0 Add the prunes and\u00a0 sufficient liquid\u00a0 to just cover.<\/p>\n

Remove from the\u00a0 heat, cover,\u00a0 and put into the oven.\u00a0 Bake for about 40-50 minutes.\u00a0\u00a0\u00a0 Add the cubed sweet potatoes, cover, and return to the oven until the potatoes are tender (around 15 –\u00a0 20 minutes).\u00a0 If your tagine\u00a0 seems a big soupy remove\u00a0 the cover and continue cooking for ten or fifteen minutes longer.<\/p>\n

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Serve with couscous and\u00a0 plenty of crusty bread.\u00a0 I like to have lots of flavorful liquid to dunk bread in, but either way it is delicious.<\/p>\n

Chef Notes:\u00a0 You may also cook this on top of the stove.\u00a0\u00a0 Bring the liquid to the boil, reduce heat to a lower simmer and cover and cook for about 40 minutes.\u00a0 Then add the sweet potatoes and cook those until tender.<\/p>\n

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CHICKEN TAGINE WITH SWEET POTATOES AND PRUNES<\/span><\/span><\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Recipe Type: Main<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 30 mins <\/span><\/div>\n
Cook time: 1 hour 30 mins <\/span><\/div>\n
Total time: 2 hours <\/span><\/div>\n
Serves: 4<\/span><\/div>\n
An exotic tasting one pot dish, with the flavours from the spice markets of Marrakesh and Morocco.<\/span><\/div>\n
Ingredients<\/div>\n
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  • 8 chicken thighs or chicken legs, or a combination (I like to mix it up)<\/li>\n
  • 2 fat garlic cloves crushed<\/li>\n
  • 1\/2 tsp ginger<\/li>\n
  • 1\/2 tsp coarsely ground black pepper and sea salt each<\/li>\n
  • 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 1\/2 tsp.)<\/li>\n
  • 1\/2 tsp tumeric<\/li>\n
  • 1\/4 tsp cayenne pepper<\/li>\n
  • 1\/4 tsp chile flakes<\/li>\n
  • 2 tsp cumin powder<\/li>\n
  • 1 generous tsp sweet paprika<\/li>\n
  • 2 tbsp plus a little extra of vegetable oil<\/li>\n
  • Around 2 cups of chicken stock, vegetable stock or water<\/li>\n
  • 1 onion cut in half and then sliced in1\/4 slices<\/li>\n
  • 1 cup dried pitted prunes<\/li>\n
  • 2 cups sweet potatoes cut in bit size cubes (not too small or they’ll cook mushy and disappear)<\/li>\n
  • couscous, to serve<\/li>\n<\/ul>\n
    Instructions<\/div>\n
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      \n
    1. Preheat oven to 350f.<\/li>\n
    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.<\/li>\n
    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.<\/li>\n
    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.<\/li>\n
    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.<\/li>\n<\/ol>\n<\/div>\n
      <\/div>\n
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      Notes<\/div>\n
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      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.<\/p>\n<\/div>\n<\/div>\n

      2.1.7<\/div>\n<\/div>\n

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