top of page

Chicken Tagine with Sweet Potato, Carrots and Prunes

Serves 4 

The combination of ginger, cinnamon, prunes and honey gives this tagine that taste of  Morocco. Serve this one-pot meal with a crispy salad and bread to mop up the juices.


  • 1 tablespoon olive oil

  • 20 baby onions

  • 750g sweet potato

  • 1 carrot

  • 1 tablespoon ginger

  • 12 pitted prunes

  • 1 teaspoon cinnamon

  • freshly ground black pepper

  • 1 teaspoon honey

  • 375ml chicken or vegetable stock

  • 4 chicken breast fillets

  • 2 tablespoons fresh coriander

  • 2 tablespoons fresh mint


Preheat the oven to 180°C

Heat the oil in a large flameproof casserole dish over low heat, add the onions and cook for 5 minutes, or until the onions are soft and golden.

Add the sweet potatoes and carrots (cut into bite sized chunks), and grated ginger and cook for a further 5 minutes, or until the vegetables start to colour a little.

Stir in the prunes, cinnamon and honey. Allow to heat through, then pour in the stock and season with pepper.

Lay the quartered chicken pieces in the liquid, then cover the dish and cook in the oven for 35–40 minutes, or until the chicken is cooked through. Stir in chopped coriander and mint and serve.


THE LOW GI DIET COOKBOOK by Prof Jennie Brand-Miller, Kaye Foster-Powell and Joanna McMillan-Price, Published by Hachette Australia.


Les commentaires ont été désactivés.
bottom of page