Tagine of Chicken & Sweet Potato

I decided not to do this one in my tagine as, well, it didn't occur to me. It was the end of a long, cold, busy day and I really wanted a comfort meal. I doubled the batch so my parents could freeze it and eat it at a later date. I just can't get past this http://www.mistressofspice.com.au/ website. Every dish is so easy, so healthy and above all very delicious. I bought the Mistress of Spice cookbook today so prepare to see a lot more...

1kg chicken thighs

1 onion, chopped

3 cloves garlic, minced

2cm ginger, finely chopped or grated

3 teaspoons Mistress of Spice Ras el Hanout

Salt and pepper to taste

2-3 teaspoons olive oil

600g sweet potato cut into 3cm chunks

3 tablespoons honey

Basmati rice

Coriander Greek Yoghurt

Yoghurt

Coriander
Salt & Pepper

Lemon Juice

Heat the oil in a large frying pan. Add the onion and fry until soft then add garlic and ginger and continue to fry until light and golden. Add the Mistress of Spice Ras el Hanout and cook for about thirty seconds, or until fragrant.

Add a little salt, 1/2 teaspoon pepper and the chicken. Brown slightly. Add the sweet potatoes and cover with water. Bring to the boil over a medium heat, then cover and leave to simmer until the chicken is tender and the potato is half cooked (approx 20 mins).

Simmer uncovered until the sauce is reduced by half or until a consistency to your liking. If the sauce is too runny, increase heat to high and boil uncovered until it reduce. You will need to stir regularly.
Carefully stir in honey, making sure you don't mash up the potatoes. Leave to bubble uncovered for a few more minutes. Taste and season as desired.

Serve with basmati rice and coriander greek yoghurt.

E.