Sweet Potato and Chicken Tagine. Take your dinner guests to Morocco with this moorish tagine recipe. The flavors of cinnamon, ginger, cumin, paprika and turmeric work wonderfully with chicken and sweet potato.
1 tbsp olive oil
8 (about 800g in total) chicken thigh fillets, cut into 3cm pieces
2 red onions, cut into wedges
2 cinnamon sticks
1 tsp ground ginger
2 tsp ground cumin
1 tsp sweet paprika
½ tsp ground turmeric
1 large kumara (sweet potato), peeled, cut into 4cm pieces
3 cups chicken stock
2 tbsp honey
½ cup green olives
1 cup couscous
½ cup coriander leaves
Preheat oven to 150°C. Heat oil in a large ovenproof dish over high heat. Add half the chicken. Cook for 5 minutes or until browned all over. Transfer to a plate. Repeat with remaining chicken.
Add onion to the pan, cook for 2 minutes or until lightly browned. Add cinnamon, ginger, cumin, paprika and turmeric. Cook for 1 minute or until aromatic. Return chicken to the pan along with kumara and 2 cups of chicken stock.
Bake in oven, covered, for 30 minutes or until chicken is tender and sauce thickens slightly. Add honey and olives, stir to combine. Season to taste.
Meanwhile, place couscous in a heatproof bowl. Bring remaining stock to boil in a saucepan. Pour hot chicken stock over couscous and cover. Set aside for 5 minutes. Use a fork to separate grains.
Serve couscous with chicken tagine and sprinkle with coriander leaves.