Name: Chicken and Sweet Potato Tagine
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 tablespoon olive oil; 3 garlic cloves, crushed; 1 large onion, roughly chopped; 3 cm piece fresh ginger, grated; 1 tablespoon Ras El Hanout; 1 tablespoon tomato paste; 2 tablespoons honey; 1 cup chopped tomatoes; 2 skinless chicken thigh or breast fillets, chopped into large chunks; 1 small orange sweet potato, peeled and sliced into large chunks; 1/2 cup dried apricots; 1/2 cup raisins; Chicken stock; 1/4 teaspoon crumbled saffron strands (optional); Salt, to taste; Freshly ground black pepper; 1 small preserved lemon (optional); 1/2 cup chopped coriander; Ras El Hanout; 2 x 5 cm piece cinnamon sticks; 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 1 tablespoon ground ginger; 2 teaspoons cardamom seeds; 2 teaspoons black peppercorns; 2 teaspoons cloves; 2 teaspoons cayenne pepper; 2 teaspoons finely grated nutmeg; 2 large pinches saffron

by SpiceGirl Last updated on 05/05/2025

An exotic combination of chicken and sweet potato chunks with the sweetness of honey, raisins and apricots.

- SpiceGirl

Ingredients

1 tablespoon olive oil
3 garlic cloves, crushed
1 large onion, roughly chopped
3 cm piece fresh ginger, grated
1 tablespoon Ras El Hanout
1 tablespoon tomato paste
2 tablespoons honey
1 cup chopped tomatoes
2 skinless chicken thigh or breast fillets, chopped into large chunks
1 small orange sweet potato, peeled and sliced into large chunks
1/2 cup dried apricots
1/2 cup raisins
Chicken stock
1/4 teaspoon crumbled saffron strands (optional)
Salt, to taste
Freshly ground black pepper
1 small preserved lemon (optional)
1/2 cup chopped coriander
Ras El Hanout
2 x 5 cm piece cinnamon sticks
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon ground ginger
2 teaspoons cardamom seeds
2 teaspoons black peppercorns
2 teaspoons cloves
2 teaspoons cayenne pepper
2 teaspoons finely grated nutmeg
2 large pinches saffron

Method

Step 1

Put olive oil in a tagine or heavy-based saucepan and gently colour onion and crushed garlic.
Step 2

Add ginger, Ras El Hanout, saffron, tomato paste and honey.
Step 3

Mix well then add chicken, chopped tomatoes, apricots, raisins and enough stock to barely cover chicken.
Step 4

Season with salt and pepper to taste.
Step 5

Mix well with a wooden spoon and cover with lid.
Step 6

Cook on low heat for 2 hours.
Step 7

Remove lid and add preserved lemon, if using.
Step 8

Replace lid and cook for a further 30-45 minutes or until the sauce is thick and well flavoured, and chicken is ready to fall apart.
Step 9

Add a little stock or water to the sauce if it seems a little dry or too thick.
Step 10

Sprinkle coriander over the top. Serve with crunchy bread or steamed couscous.

Recipe Notes

from Australia’s Best Recipes team

Times and quantities are based on using a 2-3 person tagine. If using preserved lemon, rinse well under cold water. Remove and discard half of the flesh and finely slice the remaining flesh and peel.