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.
Chicken & Chickpea Tagine
From EatingWell: November/December 1996
A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine.
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