Chicken, sweet potato and grape tagine recipe

  • Serves 4
  • 25 mins to prepare and 45 mins to cook
  • 623 calories / serving
  • Freezable
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Heat the olive oil in a large casserole dish or tajine over a moderate heat until hot. Sear the pieces of chicken with seasoning until golden in colour all over. Remove from the pan, then reduce the heat and add the sweet potatoes, almonds and grapes to the dish.

Cover with a lid and cook for 6-7 minutes until the sweet potatoes starts to soften. Sprinkle over the ground spices at this point and stir well. Return the pieces of chicken to the pan then cover the mixture with the stock. Bring to a simmer, cover with a lid and cook for 20-25 minutes until the chicken is cooked through, with no pink showing.

Adjust the seasoning of the tajine using honey, salt and pepper. Remove from the heat and garnish with the salad cress before serving.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 50ml olive oil
  • 1 medium chicken, jointed with larger pieces halved
  • 3 large sweet potatoes, peeled and cut into chunks
  • 25g whole almonds, blanched
  • 125g seedless green grapes
  • 2tsp ground cinnamon
  • 2tsp ground cumin
  • 1tsp ground coriander
  • 1tbsp honey
  • 400ml chicken stock
  • salt
  • pepper
  • salad cress, to garnish
  • Energy 2620kj 623kcal 31%
  • Fat 19g 27%
  • Saturates 3g 17%
  • Sugars 19g 21%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 47.7g Protein 61.9g Fibre 6.3g


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