Chicken Tagine with Dried Figs and Sweet Potatoes

I came across this recipe while scrolling other blogs, I’m always looking for inspiration. This was originally posted on http://foodonfifth.com/. Not only did it have a wonderful aroma, it was delicious. It’s very easy to make but, it does take some time in the oven.

1 whole chicken, cut into quarters

3 tablespoon olive oil

3 smashed garlic cloves ( I added more)

3 teaspoons ground cumin seed

1 teaspoon ground coriander

1/2 teaspoon ground ginger

1/2 teaspoon tumeric

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground pepper

1 teaspoon sea salt

1 large onion cut into large chunks

1 large sweet potato, peeled and cut into chunks

12 while dried figs

the juice and zest of one orange

3 cups  low sodium chicken broth

Preheat oven to 325 f degrees.

In a skillet brown the chicken pieces in olive oil over medium high heat. ( I seasoned the chicken with salt and pepper)

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Place the browned chicken pieces in the bottom of a large oven safe pot with a lid.

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Evenly scatter over the chicken the smashed garlic, cumin, coriander, ginger, turmeric, cayenne pepper, black pepper and sea salt. ( I put on these ingredients in a bowl, mixed and spooned over the chicken)

Nestle the onion and sweet potato chunks, figs, and orange zest around and under the chicken.

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Gently pour the orange juice and chicken broth over it. Cover and bake for approximately 2 hours or until the chicken is falling off the bone.

Raise the temperature to 375. Uncover and cook for another 20 minutes. Serve in bowls with thick crusty bread.

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