Ingredients
Onion2 sliced
Celery2 sliced
Cilantro1/2 bag
Parsley1/2 bag
Turmeric1/2 tsp
Ground Cumin1/2 tsp
Paprika1/2 teaspoon
Ground Ginger1/4 tsp
Cayenne Pepper1/4 tsp
SaltTo taste
Black PepperTo taste
Chicken Thighs4
Olive OilDrizzle
Raisins1/4 cup
Chicken Stock1 cup
Sweet Potatoes1 large
Carrots3 sliced thinly
Prunes1/4 cup
Instructions
Combine onions, celery, cilantro, and parsley in a large pot.
Stir in turmeric, cumin, paprika, ginger, cayenne pepper, salt, and pepper.
Place chicken thighs on top.
Drizzle olive oil over chicken.
Cover and simmer over low heat until chicken is tender, about 40 minutes.
Place raisins in a small bowl and cover with hot water; let soak for 10 minutes.
Drain.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken mixture into an oven-safe tagine or casserole dish.
Add sweet potato and carrots.
Cover with lid or aluminum foil.
Bake in the preheated oven until sweet potato is soft, about 40 minutes.
Add drained raisins and prunes.
Continue baking, covered, until raisins and prunes are heated through, about 10 minutes.
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