Tajine de Poulet aux Carottes et Patates Douces

Algerian Tajine de Poulet Dish

Tajine de Poulet is a popular traditional Algerian dish that brings together tender chicken, sweet potatoes, and carrots. Chefs slowly simmer these ingredients with aromatic spices. This comforting and flavourful dish exemplifies Maghrebi cuisine, where the warmth of traditional spices transforms simple ingredients.

The Heart of the Dish: Aromatic Spices

A signature spice blend gives this tajine its distinctive taste. Common spices include cinnamon, turmeric, cumin, ginger, and sometimes saffron. This mix not only provides a vibrant colour but also creates a rich, layered aroma and flavour profile. For a unique twist, some cooks add a touch of honey or raisins to enhance the sweetness, or they use preserved lemons and olives to introduce a pleasant tang.

The Cooking Process

You first sear the chicken to achieve a golden colour and lock in its juices. Then, you gently simmer it with a combination of vegetables. Carrots and sweet potatoes release a natural sweetness that perfectly balances the savoury notes. Many recipes also include onions, garlic, or chickpeas for extra texture and depth of flavour.

The Traditional Tajine Pot

Traditionally, cooks use a classic earthenware pot, which they also call a “tajine.” Its unique conical shape traps steam, recirculates moisture, and melds the flavours together through slow, even cooking. However, the recipe is versatile, and you can successfully prepare it in a regular heavy-bottomed pot or Dutch oven.

Serving and Enjoying

Once the chicken and vegetables become fall-apart tender, serve the tajine. People commonly accompany it with couscous, rice, or crusty bread to soak up every bit of the delicious, spiced sauce. The combination of tender meat, soft vegetables, and a rich, aromatic sauce makes a deeply satisfying and hearty meal, perfect for family gatherings or special occasions.

This Algerian tajine offers a delightful way to experience the heart of North African cuisine, where fresh, wholesome ingredients and fragrant spices come together to create a dish that comforts and excites the senses.

Algerian Tajine de Poulet aux Carottes et Patates Douces Recipe

Here’s a classic recipe for Algerian Tajine de Poulet aux Carottes et Patates Douces. This flavourful dish is simple to make and brings the warm, comforting flavours of North Africa to your table.

Ingredients:

4 chicken thighs (or a mix of chicken parts)
3 large carrots, peeled and cut into chunks
2 large sweet potatoes, peeled and cut into chunks
1 large onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
1 tsp ground cinnamon
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp ground coriander (optional)
Salt, to taste
1 small handful of fresh cilantro or parsley, chopped (for garnish)
500 ml chicken broth or water
1 preserved lemon (optional)
10-12 green olives (optional)
A small handful of raisins or dried apricots (optional, for sweetness)

Instructions:

Prepare the Chicken: Heat olive oil in a large pot or tajine over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken and set it aside.

Sauté the Vegetables: In the same pot, add the chopped onions and garlic. Sauté for 5-7 minutes until the onions become soft and translucent.

Add Spices: Add cinnamon, turmeric, ginger, cumin, coriander, and black pepper to the onions. Stir for 1-2 minutes until the spices become fragrant.

Cook the Chicken: Return the browned chicken to the pot, and stir to coat it with the spices and onions. Add salt to taste.

Add Vegetables and Broth: Add the carrots and sweet potatoes to the pot. Pour in the chicken broth or water, ensuring the liquid covers about 3/4 of the ingredients. If using, add preserved lemons and olives now. Bring to a simmer.

Simmer: Lower the heat, cover the pot, and let the tajine simmer gently for about 35-45 minutes, or until the chicken is fully cooked and the vegetables are tender.

Optional Sweetness: If you like a hint of sweetness, add raisins or dried apricots during the last 10 minutes of cooking.

Serve: Garnish with fresh cilantro or parsley. Serve the tajine hot with couscous, rice, or bread.