Tajine de Poulet aux Carottes et Patates Douces (Chicken and Sweet Potato Tagine)

2 sliced Onion

2 sliced Celery

1/2 bag Cilantro

1/2 bag Parsley

1/2 tsp Turmeric

1/2 tsp Ground Cumin

1/2 teaspoon Paprika

1/4 tsp Ground Ginger

1/4 tsp Cayenne Pepper

To taste Salt

To taste Black Pepper

4 Chicken Thighs

Drizzle Olive Oil

1/4 cup Raisins

1 cup Chicken Stock

1 large Sweet Potatoes

3 sliced thinly Carrots

1/4 cup Prunes

1- Combine onions, celery, cilantro, and parsley in a large pot.

2- Stir in turmeric, cumin, paprika, ginger, cayenne pepper, salt, and pepper.

3- Place chicken thighs on top.

4- Drizzle olive oil over chicken.

5- Cover and simmer over low heat until chicken is tender, about 40 minutes.

6- Place raisins in a small bowl and cover with hot water; let soak for 10 minutes.

7- Drain.

8- Preheat oven to 400 degrees F (200 degrees C).

9- Transfer chicken mixture into an oven-safe tagine or casserole dish.

10- Add sweet potato and carrots.

11- Cover with lid or aluminum foil.

12- Bake in the preheated oven until sweet potato is soft, about 40 minutes.

13- Add drained raisins and prunes.

14- Continue baking, covered, until raisins and prunes are heated through, about 10 minutes.