When you are looking for a nice comforting and flavorful chicken meal, look no further than this Moroccan chicken tajine.
This chicken tajine has a different take than some of the usual flavors you would get with dried apricots, olives, thyme, etc. It takes its sweetness from the sweet potatoes and honey.
In this case I used chicken breasts, but it works really well also with chicken thighs on or off the bones.
This dish pairs best served on a bed of lemony couscous with plenty of sauce.
- 2 lb chicken breasts
- 2 tbsp olive oil
- 2 shallots, peeled and sliced
- 1 onion, sliced
- 2 garlic cloves, sliced
- 2 tbsp ginger, chopped
- 1 tsp oregano
- 1 tbsp cumin
- 1 tsp coriander
- 2 small cinnamon sticks
- 1/2 tsp dried chili flakes
- 2 medium sized sweet potato, cut into 1 inch cubes
- 2 cups of chicken stock
- 1 tbsp of clear honey
- 2 tbsp of fresh coriander, chopped
- 2 tbsp, roasted sliced almonds
- Cut the chicken breasts in 2 inch pieces
- Season generously with salt and pepper, olive oil
- Heat oil in a French oven at medium heat
- Brown the chicken on all sides and reserve
- Add the shallots and onion cook for 2 minutes
- Add the sweet potatoes, garlic, ginger and spices and cook for another 2 minutes to coat the sweet potatoes with the spices.
- Put back the chicken and cover with the chicken stock.
- Bring to a low simmer, cover and cook for 30-40 minutes until chicken is tender, on the stove or in the oven at 375F
- Serve on a bed of lemony couscous with a good amount of sauce.
- Sprinkle fresh coriander and roasted sliced almonds on top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.