Dinner · Algerian

Chicken and Sweet Potato Tagine with Carrots

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 25, 2026

This Algerian-style tagine layers tender chicken thighs with sweet potatoes, carrots, and a little dried fruit for a warmly spiced one-pot dinner. The spices do the heavy lifting here, so you get big flavor with hands-off cooking. It is cozy, gently sweet, and perfect over couscous or with bread to soak up the sauce.

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Chicken and Sweet Potato Tagine with Carrots

Why you'll love this

  • One pot of warm, gently spiced comfort with almost no fuss.
  • Sweet potato, carrots, and dried fruit make it naturally a little sweet and crowd-pleasing.
  • Mostly hands-off cooking, great for a relaxed weeknight.
  • Naturally gluten free and easy to serve over couscous or rice.

EveryDayMeal recipe

Chicken and Sweet Potato Tagine with Carrots

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

Ingredients

  • 2 onions, sliced
  • 2 celery stalks, sliced
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • 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 cubed
  • 3 carrots, thinly sliced
  • 1/4 cup prunes

Equipment

  • Large pot with lid
  • Oven-safe tagine or casserole dish
  • Aluminum foil (if no lid)
  • Cutting board and knife

Instructions

  1. In a large pot, combine the sliced onions, celery, cilantro, and parsley to build the flavorful base the chicken will cook into.
  2. Sprinkle in the turmeric, cumin, paprika, ground ginger, cayenne, salt, and black pepper, then stir so the vegetables are evenly coated and the spices start to bloom.
  3. Nestle the chicken thighs on top of the vegetables and drizzle with the olive oil so the skin can pick up flavor as it cooks.
  4. Cover and simmer over low heat until the chicken is tender and the onions have collapsed into a soft, fragrant bed, about 40 minutes. Pour in the chicken stock during cooking if the pot looks dry.
  5. While the chicken cooks, put the raisins in a small bowl and cover with hot water, letting them soak for 10 minutes until plump, 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 juices to an oven-safe tagine or casserole dish, then tuck the cubed sweet potato and sliced carrots around and between the pieces.
  8. Cover with the lid or a sheet of aluminum foil and bake until the sweet potato is fork-tender and the carrots are soft, about 40 minutes.
  9. Scatter in the drained raisins and the prunes, cover again, and bake 10 more minutes so the fruit warms through and lends its sweetness to the sauce. Taste and adjust salt before serving.

Tips from the kitchen

  • Pat the chicken thighs dry before adding them so the skin picks up more flavor and color.
  • If your sauce looks thin after baking, uncover for the last few minutes to let it reduce and concentrate.
  • Toast the spices for a few seconds in the pot before adding the chicken for a deeper, rounder flavor.

Estimated nutrition per serving: 430 cal · 27g protein · 38g carbs · 19g fat

Make it your own

  • Swap chicken thighs for drumsticks or bone-in breasts, adjusting cook time as needed.
  • Use dried apricots in place of the prunes for a brighter, tangier sweetness.
  • Add a can of drained chickpeas with the vegetables for extra protein and heft.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water to loosen the sauce. It also freezes well for up to 2 months.

Good to know

Do I need a real tagine pot?
No. Any oven-safe casserole dish with a lid works, and foil covers the gap if yours has no lid.
Can I use boneless chicken?
Yes, boneless thighs work well. Reduce the simmer time slightly since they cook faster and can dry out.
What should I serve with it?
Couscous, rice, or warm crusty bread are all great for soaking up the spiced sauce.
Is this dish spicy?
It is mild and warm, not hot. Add more cayenne if you want a stronger kick.

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