A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine. Source: EatingWell Magazine, November/December 1996

Kate Hays



  • Heat 1 teaspoon of the oil in a 6- to 8-quart Dutch oven or soup pot over medium-high heat. Season chicken with salt and pepper, add to the pot and brown on all sides, 6 to 8 minutes. Remove the chicken from the pan and set aside.

  • Wipe any fat from the pot. Add the remaining 1 teaspoon oil and onions and cook, stirring, until softened, about 5 minutes. If necessary, add 1 to 2 tablespoons of water to prevent scorching. Add cumin, saffron and cinnamon sticks; cook, stirring, until fragrant, about 30 seconds. Stir in sweet potatoes, tomatoes, chickpeas, orange juice and honey; bring to a simmer.

  • Return the chicken pieces to the pot, pressing them down into the vegetables. Return to a simmer, reduce the heat to medium-low, cover and simmer, stirring occasionally for 30 minutes.

  • Add prunes and continue to simmer until the chicken is very tender, about 10 minutes more. Season with salt, pepper and harissa to taste.


Make Ahead Tip: Prepare through Step 3; cover and refrigerate up to 3 days in advance or freeze for up to 1 month.

Ingredient note: Harissa, a fiery Tunisian chile paste, is available at specialty-food stores or at amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chili-garlic sauce for it.

Nutrition Facts

360 calories; 7.5 g total fat; 1.7 g saturated fat; 50 mg cholesterol; 285 mg sodium. 863 mg potassium; 54.9 g carbohydrates; 7 g fiber; 29 g sugar; 18.9 g protein; 10757 IU vitamin a iu; 36 mg vitamin c; 23 mcg folate; 68 mg calcium; 4 mg iron; 32 mg magnesium;

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