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
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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; 50 mg cholesterol; 285 mg sodium. 54.9 g carbohydrates; 18.9 g protein; Full Nutrition

Reviews (6)

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6 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
This is simple and delicious. I'm not a spicy food fan so just used a pinch of cayenne. I diced the sweet potatoes to approximately the same size as the chickpeas and they were perfectly cooked by the time the chicken was done. Next time I will cut the prunes in half or quarters so they look better with the other ingredients and are easier to eat. Served over couscous it needs a few sprigs of cilantro on top to add vivid color. Read More
Rating: 4 stars
10/30/2011
Loved this! I used butternut squash instead of sweet potatoes so they held together a bit better. It was unusually sweet and unique! Also served it over couscous. Read More
Rating: 4 stars
10/30/2011
I absolutely loved this recipe! The Harissa sauce makes a big difference in the flavor. I made this for my folks who don't like their food too spicy...so I added just a little bit of Harissa to the main tagine for flavor (about a teaspoon or so). Then I served the Harissa on the side so my husband and I (who like spicy food) could get a richer spicier effect. Read More
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Rating: 4 stars
10/30/2011
I made this dish for my fire crew thinking it might be different and boy was I right. I felt that this dish contained too much saffron it probably could have been cut in half. It overpowered the rest of the dish. I did sprinkle a little bit of cilantro over the top and that helped mellow the taste. It is very authentic that's for sure. Read More
Rating: 4 stars
10/30/2011
Yum! Used butternut squash instead of potato which added more character and sliced chicken breast instead of thighs. What a great taste - the leftovers just got better and better! Read More
Rating: 4 stars
10/29/2011
This is an excellent recipe for company when you want to present something interesting but not too exotic or extremely spicy. Nice flavors. I did add some chipotle pepper powder because I thought it would blend nicely which it did. I also waited to add the sweet potato until the chicken had cooked for 15 minutes or so since the first time I made this the sweet potato disintegrated because it was done before everything else. Louise Read More
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