Chicken Tagine with Sweet Baked Potato


Serves 6




1 kg free range chicken thighs

15 g baharat spice

30 ml extra virgin olive oil


30 g honey

2 sweet potatoes, cut into 2 cm cubed pieces

1 onion, finely chopped

6 cloves garlic, crushed

250 ml chicken stock

50 g dried currants, soaked in a little port wine for 1 hour

80 g dry toasted pistachios, chopped for garnish


Fennel rice pilaf

400 g long grain rice, rinsed and drained 3 times

5 g fennel seeds

700 ml chicken stock




Preheat oven to 190°C.

Place the chicken thighs, baharat spice, olive oil, seasoning and honey into a bowl and mix well, ensuring the chicken is well covered.

Place the potatoes, onion and garlic in a tagine, or heavy based heat proof casserole or cast iron pot and sauté for 5 minutes on medium heat.

Add the marinated chicken and cook until just sealed then pour over the chicken stock. Mix the tagine or pot a little to combine.

Cover the tagine or pot with a lid and bake in the oven for 30 minutes.

While the chicken is cooking, place the rice in the rice cooker with the fennel seeds, chicken stock and seasoning.

Cook rice until all liquid has been absorbed or as per rice cooker instructions.

After 30 minutes remove the lid of the tagine and add the currants and the port.

Cook for an additional 15 minutes with the lid off.

Garnish with the chopped toasted pistachios and serve with rice pilaf.