Sweet Potato Chicken Tagine

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Sweet Potato Chicken Tagine

This sweet potato chicken tagine is a cozy, flavor-packed dish that brings together warm Moroccan spices, tender chicken, and naturally sweet ingredients for the perfect balance of savory and sweet.

Prep Time10

Cook Time50

Marinade Time30

Total Time1 30

Course: Main Dish

Cuisine: Mediterranean

Servings:

Calories: 478kcal

Equipment

Stovetop

Ingredients

1.25 lbs boneless skinless chicken thighs (1 package)
1 Tablespoon extra virgin olive oil
1 Tablespoon ras el hanout
¼ teaspoon Kosher salt (if not in spice blend)
¼ teaspoon black pepper
½ Tablespoon extra virgin olive oil
½ cup diced onion
1 small sweet potato, diced ½” (1 cup)
1 15-ounce can low-sodium cannellini beans, drained with ½ cup liquid reserved
3 garlic cloves, minced
¼ cup raisins (regular or golden)
1 Tablespoon honey
1 Tablespoon lemon juice
¼ cup toasted sliced almonds
2 Tablespoons chopped fresh Italian parsley

Instructions

In a large bowl, combine 1 Tablespoon oil with ras el hanout, salt, and pepper. Add chicken and toss to coat. Allow chicken to marinade for at least 30 minutes. Chicken can also marinade overnight, but not more than 24 hours.
Heat a 12” skillet over medium heat. Once the pan is hot, add ½ Tablespoon oil. Once oil is shimmering, add chicken thighs in batches if needed, not overcrowding the pan. Sear ~3-4 minutes on each side, until chicken easily releases from pan. Remove to plate once done.
Turn down heat to medium-low, and add diced onion and sweet potato. Saute for ~4-5 minutes until onions are translucent. Add garlic and saute for ~30 seconds more.
Return chicken with juices, garbanzo beans, ½ cup bean liquid, and raisins to the pan. Simmer for ~25 minutes covered.
Combine honey and lemon juice. Add to chicken and simmer uncovered for 5 minutes. Shred chicken into smaller pieces if desired. Sprinkle with toasted almonds and parsley. Enjoy!

Notes

½ cup broth can be substituted for bean liquid.

Nutrition