Chicken Tagine with Sweet Potatoes and Golden Raisins

Chicken Tagine with Sweet Potatoes and Golden Raisins
Staff Writer

Josh Shaub


The summer after she graduated, Phoebe and her mother traveled around Morocco together. She invented this sweet and savory chicken stew shortly after she got back, and it was her contribution to the second cook-off with Keith, captured on the blog in January 2009. Since then, she has revised this tagine to include sweet potatoes, which means you don’t need another carb to make it a complete meal. Still, couscous and quinoa are great (if you don’t mind another pot), but a loaf crusty bread to soak up the juices works even better.

Click here to see The Ultimate 1-Pot Meal Roundup.


Season the chicken thighs with salt and pepper. Coat a large pot or Dutch oven with a thin layer of olive oil. Heat it over high heat and brown the chicken, in batches, making sure not to crowd the pot. If the chicken sticks to the bottom, don’t worry — this will help develop the flavor of the sauce. Remove the browned chicken from the pot and set it aside in a mixing bowl.

Add the onions to the same pot, reduce the heat to medium-low, and sauté until translucent, making sure to scrape up any remaining drippings from the chicken, about 7 minutes.

Stir in the garlic, cumin, turmeric, ginger, nutmeg, cinnamon, cayenne, and salt. Cook until the spices are fully incorporated and aromatic, about 2 minutes. Return the chicken to the pot, and add the tomatoes and chickpeas. Toss to combine.

Pour in enough stock to submerge all the contents (this may be less than 1 quart, depending on the size of your pot) and bring to a summer. Turn the heat back down to low and cook, uncovered, for at least 2 hours, the longer the better.

During the last 30 minutes or so of cooking, add the sweet potatoes, submerge them in the liquid, and cook until tender.

Add the raisins, half the cilantro, and the lemon juice. Simmer for 10 minutes.

Spoon the tagine into individual bowls. Garnish each bowl with some of the remaining cilantro, sprinkle with the almonds (if using), and serve.


Calories per serving:

417 calories

Dietary restrictions:

High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 11g 17%
  • Carbs 45g 15%
  • Saturated 2g 12%
  • Fiber 8g 33%
  • Trans 0g
  • Sugars 15g
  • Monounsaturated 5g
  • Polyunsaturated 2g
  • Protein 35g 70%
  • Cholesterol 131mg 44%
  • Sodium 1,480mg 62%
  • Calcium 109mg 11%
  • Magnesium 88mg 22%
  • Potassium 1,088mg 31%
  • Iron 4mg 21%
  • Zinc 3mg 21%
  • Phosphorus 396mg 57%
  • Vitamin A 677µg 75%
  • Vitamin C 17mg 29%
  • Thiamin (B1) 1mg 48%
  • Riboflavin (B2) 0mg 28%
  • Niacin (B3) 10mg 52%
  • Vitamin B6 1mg 54%
  • Folic Acid (B9) 55µg 14%
  • Vitamin B12 1µg 14%
  • Vitamin D 1IU 0%
  • Vitamin E 2mg 8%
  • Vitamin K 15µg 19%
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