Some one-pot meals are even better the next day.

Chicken Tagine with Sweet Potatoes and Golden Raisins

INGREDIENTS

3 pounds boneless, skinless chicken thighs, each halved
1 ½ tablespoons salt, plus more for seasoning chicken
Freshly ground black pepper
Olive oil
3 medium yellow onions, diced
4 cloves garlic, finely chopped
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 tablespoon ground ginger
½ teaspoon nutmeg
½ teaspoon ground cinnamon
¼ teaspoon cayenne
One 28-ounce can diced tomatoes, with their juices
One 15-ounce can chickpeas, rinsed and drained
About 1 quart chicken stock
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
½ cup golden raisins
¼ cup fresh cilantro leaves, roughly chopped
Juice of ½ lemon
¼ cup slivered almonds, toasted in a 350 degree oven until fragrant and golden, keeping an eye on them so they don’t burn (optional)

DIRECTIONS

Season the chicken thighs with salt and pepper. Coat a large pot or Dutch oven with a thin layer of olive oil. Heat it over high heat and brown the chicken, in batches, making sure not to crowd the pot. If the chicken sticks to the bottom, don’t worry – this will help develop the flavor of the sauce. Remove the browned chicken from the pot and set it aside in a mixing bowl.

Add the onions to the same pot, reduce the heat to medium-low, and sauté until translucent, making sure to scrape up any remaining drippings from the chicken, about 7 minutes.

Stir in the garlic, cumin, turmeric, ginger, nutmeg, cinnamon, cayenne, and salt. Cook until the spices are fully incorporated and aromatic, about 2 minutes. Return the chicken to the pot, and add the tomatoes and chickpeas. Toss to combine.

Pour in enough stock to submerge all the contents (this may be less than 1 quart, depending on the size of your pot) and bring to a summer. Turn the heat back down to low and cook, uncovered, for at least 2 hours, the longer the better.

During the last 30 minutes or so of cooking, add the sweet potatoes, submerge them in the liquid, and cook until tender.

Add the raisins, half the cilantro, and the lemon juice. Simmer for 10 minutes.

Spoon the tagine into individual bowls. Garnish each bowl with some of the remaining cilantro, sprinkle with the almonds (if using), and serve.

Recipe Details

Note: You can make the stew through step 5 and then refrigerate it overnight. Just reheat it for 30 minutes over medium-low heat before your guests are due to arrive, and continue with the remaining ingredients.

For a Vegetarian Squash Tagine: Omit the chicken, and substitute 3-4 diced zucchini or yellow squash. Double the chickpeas, and use vegetable stock instead of chicken.

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