Dinner · Algerian

Chicken and Sweet Potato Tagine

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 24, 2026

This Algerian-style tagine layers tender chicken thighs with sweet potatoes, carrots, and a warm blend of spices, then finishes with plump raisins and prunes for a little sweetness in every bite. It starts on the stovetop and finishes in the oven, so the chicken stays juicy and the vegetables turn meltingly soft. Serve it over couscous or with warm bread to soak up the fragrant sauce.

Jump to recipe
Chicken and Sweet Potato Tagine

Why you'll love this

  • Sweet, savory, and warmly spiced all in one dish
  • Mostly hands-off cooking on the stove and in the oven
  • Naturally gluten free and packed with vegetables
  • Tastes even better the next day

EveryDayMeal recipe

Chicken and Sweet Potato Tagine

Prep
20m
Cook
90m
Total
110m
Serves
4
Level
Easy

Ingredients

  • 2 onions, thinly sliced
  • 2 celery stalks, sliced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • to taste salt
  • to taste black pepper
  • 4 bone-in, skin-on chicken thighs
  • 1 to 2 tbsp olive oil
  • 1/4 cup raisins
  • 1 cup chicken stock
  • 1 large sweet potato, peeled and cut into chunks
  • 3 carrots, thinly sliced
  • 1/4 cup pitted prunes

Equipment

  • Large heavy pot with lid
  • Oven-safe tagine or casserole dish
  • Cutting board and sharp knife
  • Small bowl for soaking raisins

Instructions

  1. In a large pot, spread out the sliced onions, celery, cilantro, and parsley to make a flavorful bed for the chicken.
  2. Sprinkle the turmeric, cumin, paprika, ginger, cayenne, salt, and pepper over the vegetables, then stir so the spices coat everything evenly.
  3. Nestle the chicken thighs on top of the vegetables and drizzle with the olive oil so the skin browns and stays moist.
  4. Pour in the chicken stock, cover, and simmer over low heat until the chicken is tender and cooked through, about 40 minutes. The vegetables should soften and release their juices into a fragrant broth.
  5. While the chicken simmers, put the raisins in a small bowl and cover with hot water. Let them soak for 10 minutes to plump up, then drain.
  6. Preheat your oven to 400 degrees F so it is ready when the stovetop step finishes.
  7. Transfer the chicken and all its saucy vegetables to an oven-safe tagine or casserole dish. Tuck the sweet potato chunks and sliced carrots around the chicken, then cover with a lid or foil.
  8. Bake, covered, until the sweet potato is fork-tender and the carrots are soft, about 40 minutes.
  9. Scatter the drained raisins and prunes over the top, cover again, and bake until the dried fruit is warmed through and glossy, about 10 minutes more. Taste the sauce and adjust the salt before serving.

Tips from the kitchen

  • Brown the chicken thighs in a little olive oil before building the pot if you want deeper flavor and crispier skin.
  • Cut the sweet potato into even 1-inch chunks so it cooks through at the same rate as the carrots.
  • If the sauce looks thin at the end, uncover and bake for a few extra minutes to concentrate it.

Estimated nutrition per serving: 420 cal · 28g protein · 38g carbs · 18g fat

Make it your own

  • Swap the sweet potato for butternut squash or regular potatoes.
  • Use dried apricots in place of the prunes for a brighter sweetness.
  • Add a can of drained chickpeas with the vegetables for extra protein and heartiness.

Storing & make-ahead

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of stock or water. The tagine also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Good to know

Can I use boneless chicken?
Yes. Boneless, skinless thighs work well and cook a bit faster, so check them around the 30-minute mark on the stovetop.
Do I need an actual tagine?
No. Any oven-safe casserole dish with a lid works, and foil covers the gap if your dish has no lid.
What should I serve with it?
Fluffy couscous, rice, or warm crusty bread are all great for soaking up the spiced sauce.
Can I make it ahead?
Absolutely. It reheats beautifully, and the flavors deepen after a day in the fridge.

Related recipes