Tagine Of Chicken Sweet Potato Recipes

CHICKEN AND CHICKPEA TAGINE

Steps:

• Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
• Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

CHICKEN TAGINE WITH SWEET POTATOES AND PRUNES

Steps:

• Pour two tablespoons of vegetable oil in the bottom of a dutch oven or cast iron casserole over medium-low heat. Now add the onion, stirring to coat it with oil, then add 1 tablespoon of water, season with a little salt, and cover the pot. Cook the onions gently for 30 minutes, stirring occasionally, until they are soft but not brown.
• In a separate skillet, brown the chicken. Heat a tablespoon of the olive oil over medium heat. Put the chicken in the pan, skin side down, and brown for 3-4 minutes on each side. Transfer it to a plate.
• Once the onions are soft, add the saffron, honey, bay leaf, chicken broth, and the rest of the water. Throw in the dates, and then the chicken. Toss the sweet potatoes on top and bring the mixture to a boil.
• Reduce the heat to medium, bringing the liquid to a low simmer. Cover and cook for 45 minutes to an hour. Resist the temptation to lift the lid before the 45 minute mark. The steam is what makes this dish so good. The dish is done once the sweet potatoes are soft.
• Feel free to reduce the liquid once the chicken is cooked. Just remove the chicken and sweet potatoes and boil the liquid until it is a consistency to your liking.

TAGINE OF CHICKEN & SWEET POTATO

Steps:

• Heat the oil in a large frying pan. Add the onion and fry until soft then add garlic and ginger and continue to fry until light and golden. Add the Ras el Hanout and cook for about thirty seconds, or until fragrant.
• Add a little salt, 1/2 teaspoon pepper and the chicken. Brown slightly. Add the sweet potatoes and cover with water. Bring to the boil over a medium heat, then cover and leave to simmer until the chicken is tender and the potato is half cooked (approx 20 mins).
• Simmer uncovered until the sauce is reduced by half or until a consistency to your liking. If the sauce is too runny, increase heat to high and boil uncovered until it reduce. You will need to stir regularly.
• Carefully stir in honey, making sure you don't mash up the potatoes. Leave to bubble uncovered for a few more minutes. Taste and season as desired.

TANGERINE SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart casserole.
• Place sweet potatoes on the prepared baking sheet.
• Bake sweet potatoes in the preheated oven until tender, about 45 minutes. Reduce oven heat to 375 degrees F (190 degrees C). Let sweet potatoes rest until cool enough to handle. Peel the sweet potatoes and transfer into a large bowl.
• Whip sweet potatoes with 3 tablespoons melted butter, 6 tablespoons brown sugar, rum, and salt with an electric mixer, until potatoes are smooth and fluffy, 3 to 5 minutes.
• Peel tangelos, section the fruit, and remove membranes, pith, and seeds. Cut sections from 2 tangelos in half crosswise; Set aside sections of remaining 2 tangelos. Gently fold halved tangelo sections into the sweet potato mixture. Transfer sweet potato mixture to the prepared casserole dish.
• Arrange reserved tangelo sections atop sweet potato mixture. Combine 3 tablespoons melted butter, 3 tablespoons brown sugar, and pecans in a bowl until crumbly; sprinkle evenly over the dish.
• Bake in the preheated oven until heated through and the topping is lightly browned, about 30 minutes.