Moroccan Sweet Potato & Chicken Tagine

With sweet-potato being abundantly available this time of the year, I decided to share with you a classic Moroccan dish that is sure to become one of your favorites : Sweet Potato Tagine.

Sweet and savory is the signature flavor profile of Moroccan cuisine and this Chicken Tagine embodies that balance perfectly.

What is a Tagine ?

Although I have covered this several time, this question still comes up often. So whenever I’m publishing a Tagine recipe, I always take some time to write an answer.

Tagine is a word that has a double meaning.

First, it refers to the traditional cookware typically made out of clay (or ceramic). The bottom of a Tagine is wide, circular and quite shallow while the top is usually shaped into a rounded dome or cone with a small side-hole that allows for a small amount of steam to escape. Second, it refers to the stew itself. Tagines are usually slow-cooked meals and can be meat-based, chicken-based or entirely plant-based.

Tagines also tend to retain the flavor of whatever you cook in them, and over the long term develop a distinct aroma.

Fun fact: the traditional way to cook a Tagine is on a majmar(small clay-made barbecue) or hot ambers which allows for a slow cook and incorporates a fantastic BBQ flavor in it.

How to make Sweet Potato Tagine

Ingredient list

• Chicken drumsticks : you can use any other kind of chicken cut you prefer. I like drumsticks because they are practical and cheap. They are also packed with natural fats which help add a lot of flavor. Not to mention that they are perfect for a slow-cooked stew.
• Red onions: I prefer red to white or yellow onions because they pack more flavor. However, you can use any kind you have on hand, it will still be delicious.
• Extra virgin olive oil: use the best you can get your hands on. Always stick to extra virgin olive oil as it is healthier that canola oil and is the typical oil used in Moroccan cuisine.
• Spice mix: I used cinnamon, paprika, ground ginger, turmeric and cumin. Cinnamon, paprika and ginger add sweetness to this dish while turmeric and cumin and an element of earthiness to it.
• Sweet Potatoes: Traditionally, Moroccans would use white-flesh sweet potatoes. These tends to be a little more starchy and also a little less sweet. However, since I am cooking this dish in Canada, I will be using regular red sweet potatoes as they are the most available. I find that these potatoes work wonderfully in this dish and carry the flavors of ginger and cinnamon very well.
• Parsley.
• Salt & Pepper to taste.

Instructions

1. To your tagine, or preferred cookware, add 1 tbsp. of olive oil, your chicken, chopped onions and top with your spice mix. Cover, place on medium-low and allow your chicken to simmer for 15-20 minutes with the lid on. Your stew should be gently simmering and not sizzling. If you hear a sizzle, add a splash of water and lower the heat.
2. Peel and cut your sweet potatoes into discs. Place in a bowl of cold water and set aside.
3. After 20 minutes or so, add your sweet potatoes to the tagine and season with salt and pepper. Add 2 tbsp. of water to the stew, cover and let simmer for another 20-25 minutes or until your potatoes are fully cooked.
4. Garnish with a drizzle of olive oil and some freshly chopped parsley. Serve with some crusty bread and enjoy!

Recipe Card

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Sweet Potato & Chicken Tagine

Sweet and savory is the signature flavor profile of Moroccan cuisine and this Chicken Tagine embodies that balance perfectly.

Course Main Course

Cuisine Moroccan

Keyword Chicken, Moroccan, Recipe, Sweet Potato, Tagine

Prep Time 5 minutes

Cook Time 45 minutes

Servings 4 servings

Ingredients

• 1 lbs. chicken drumsticks
• 1 large red onion roughly chopped
• 1 tbsp. olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1 tsp paprika
• 1/2 tsp cumin
• 2 large sweet potatoes

Instructions

1. To your tagine, or preferred cookware, add 1 tbsp. of olive oil, your chicken, chopped onions and top with your spice mix. Cover, place on medium-low and allow your chicken to gently simmer for 15-20 minutes with the lid on. Your stew should be gently simmering and not sizzling. If you hear a sizzle, add a splash of water and lower the heat.

2. Peel and cut your sweet potatoes into discs. Place in a bowl of cold water.

3. After 20 minutes or so, add your sweet potatoes to the tagine and season with salt and pepper. Add 2 tbsp. of water to the stew, cover and let simmer for another 20-25 minutes or until your potatoes are fully cooked.

4. Garnish with a drizzle of olive oil and some freshly chopped parsley. Serve with some crusty bread and enjoy!