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Moroccan chicken tagine with sweet potato and carrots served with bread and olives

Moroccan Chicken Tagine with Sweet Potato and Carrots

A layered Moroccan chicken tagine with sweet potato, carrots, peas and warm spices, cooked low and slow in one pot with no browning required.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Moroccan
Ingredients Method

Ingredients
  

  • 500 g chicken cut into pieces
  • 1 large onion sliced into rounds
  • 1 tomato cut into wedges
  • 1 sweet potato peeled and cut into wedges
  • 2-3 carrots cut into thick sticks
  • 1 small bundle celery and parsley stalks tied together
  • 2 cloves garlic
  • 2 hot peppers
  • 1 handful green peas
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • 1 pinch ground ginger
  • 1 pinch Sudani spice or extra turmeric
  • 1 pinch garlic powder
  • salt to taste
  • 1/4 cup oil half olive half vegetable
  • 1 cup water

Method
 

  1. Slice the onion into rounds and spread it across the bottom of the tagine.
  2. Rinse the chicken pieces and arrange them directly on top of the onion layer.
  3. Cut the sweet potato and carrots into thick wedges and fan them over the chicken, toward the edges of the tagine.
  4. Nestle the hot peppers among the vegetables, add the tomato wedges, scatter the peas, and tuck in the celery-parsley bundle.
  5. Sprinkle the black pepper, turmeric, ginger, Sudani spice, garlic powder and salt evenly over everything, then drizzle with the oil.
  6. Pour about a cup of water gently around the edge of the tagine, not directly over the spices.
  7. Cover and cook over the gentlest heat for about 1 to 1.5 hours, until the chicken and vegetables are tender.
  8. Serve straight from the tagine with warm bread and olives.