Chicken tagine with sweet potatoes and almonds

Chicken tagine with sweet potatoes and almonds


- 4 tablespoons Guénard Almond Oil
- 1 chicken
- 50 g whole blanched almonds
- 100 g golden raisins
- 4 sweet potatoes
- 2 onions
- 1 cinnamon stick
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 anise stars
- Salt and pepper


Cut the chicken into pieces. Peel the sweet potatoes and cut them into pieces. Peel and chop the onions. Heat the Guénard French Almond Oil in a tajine. Put the pieces of chicken in it to brown while turning them over. Once browned, remove them from the cocotte and replace them with onions. Let the onions brown and then return the pieces of chicken. Add the spices. Mix well. Season with salt and pepper. Cover it and let cook for 30 minutes over a very low heat. Add the almonds and sweet potatoes in the tajine and cover it. Cook for another 40 minutes, stirring occasionally and adding a little water if necessary. Serve very hot with semolina as an accompaniment.

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