ffwd: chicken tagine with sweet potatoes and prunes (and a giveaway)

This week’s recipe for French Fridays with Dorie is a sweet, satisfying stew: Chicken Tagine with Sweet Potatoes and Prunes. It’s inspiration hails from Morocco with a mix of spices and honey.

Sliced onions are softened, though not caramelized as the base of this dish. Spices, saffron, honey (I was thrilled to finally use my own), prunes, and broth are stirred in, then, topped with browned chicken thighs, and chunks of sweet potatoes. I used extra sweet potatoes. With everything nestled in the pot, the tagine is left to braise for 45 minutes, ample time to prepare side dishes AND clean up.

For the non-fruit-in-savory food eater in my house (yes, Howard, I’m talking about you), it was easy enough to just not serve prunes onto his plate. No other special handling required.

I served this over jasmine rice with a side of roasted cauliflower (a mix of white and orange to match the tagine).

I loved the warm, sweet flavors of the vegetable mixture. I also liked the vegetables with chicken. However, we never seem to like the stewed quality of chicken with soft, no longer golden brown, skin. For the leftovers, I’m going to shred the chicken meat and stir it back into the vegetables.

I will make this again, but next time, I will roast the chicken thighs separately and serve atop the vegetables, rather than adding them to the pot. That way the chicken will still be moist, but the skin will also stay crispy. That will work better at my house.

We don’t post the recipes, but consider getting your own copy of the book, Dorie Greenspan’s book Around My French Table. To see how the other bloggers enjoyed their tagines, follow the links for their posts here.

P.S. Amazingly, WordPress tells me this is my 300th post. I looked back, and the 3rd anniversary of my blog was on Tuesday, October 23rd. I totally missed it. In honor of these milestones as well as my first honey harvest, A Plateful of Happiness will have its first giveaway. I’ll be giving away an 8 ounce jar of just-harvested raw honey from my backyard.

To win, here are the rules:

  1. Post a comment on today’s post before Wednesday, October 31, 2012. Be sure to include your email address where WordPress prompts you. It won’t show up with your comment, so your privacy is maintained, but I will know how to contact you if you win.
  2. Thursday, November 1, I will randomly select a winner and notify you, so I can find out where to send the jar of honey so you can enjoy it. I will also announce the winner next week.
  3. Unfortunately, it looks like it’s illegal to ship honey outside of the country, so you can only win if your mailing address is in the U.S. (Leave me a comment even if you are an international reader, but I’m sorry that I cannot send you my honey.)
  4. Only one entry per person.

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Posted on 26 October 2012, in Autumn, Bees, French Fridays with Dorie and tagged , , , , , . Bookmark the permalink. 26 Comments.

  1. I like the idea of cooking the chicken separately to preserve the crispy skin. How are you planning on enjoying the shredded chicken leftovers?

    Oh honey! I would really love to win this giveaway.

  2. Patricia Wojnar Crowley

    Thanks so much! Honey is such a versatile thing!

  3. What a sweet idea to give away a jar of honey. Sadly, I believe you are correct that you are not allowed to ship it overseas. And I think the shipping costs would be quite frightening. So I’m out. But I’m so happy to hear that your bees paid you back for all those nasty stings with a good first harvest of honey. I’d say it’s only fair.

  4. I so enjoy reading your posts. I especially have enjoyed the honey bee escapades! You are a brave woman! Love your spinach, aka baby, spinach!!!

  5. I’ve just gone back and read about your honey harvest – fascinating stuff! How wonderful to be able to use your own honey in this fantastic dish!

  6. It seems men didn´t like this recipe very much. Seared chicken is a must, I agree. Nice job!

  7. Crispy skin is the only reason to have chicken with the skin on :-)
    Congrats on hititng 300 posts
    Yes, The Dude gave me mini fits about this dish…

    Have a great weekend!

  8. Congratulations on your anniversary! That’s pretty exciting. And using your own honey is pretty cool too.

  9. I agree about serving the chicken atop of the vegetables. I really don’t get why we are to go through browning it if it is just going to become a soggy mess?

    Congrats on your 300 th post that is quite an accomplishment. I will not put myself in for the honey because we are backyard beekeepers ourselves… it is a wonderful thing to be a part of and I hope who ever wins your honey knows how special it is.

  10. Happy Blogiversary! I’m all over the crispy chicken skin and loved the prunes in this dish. How fun to have your own honey.

  11. Hi, Betsy! Oh, I am thrilled that you were able to use some of your own honey with this dish! It had to taste even more flavorful with your very own honey. Congratulations on your blogaversary and on your very first honey harvest!!

  12. Congrats on your blogiversay. Mine was 5 this month and it slipped past me, too. Lucky you to have your own honey.

  13. I’m an international reader, so I can’t enter, but what a great contest! And your tagine looks terrific.

  14. thekitchenlioness

    Betsy, so many wonderful things to comment on! Congratulations on your 300th blog post – what an achievement! Your first honey!!! I am so excited for you, sadly I kind of live far away and will not be able to taste it but the label looks wonderful and I am sure it is so “lecker” (delicious). And last but not least, your Chicken Tagine looks wonderful, great colors! I am glad that you enjoyed this interesting recipe! And it is just wonderful that you were able to use your honey in this dish!

    Have a great fall weekend!

  15. I have to make this dish and I have been surfing looking for everyone’s variations. Congrats on your 300th post and your honey harvest

  16. Sadly I can’t win the honey but WOW. Looks amazing. Congrats on 2 years and 300 posts!

  17. you’re right about braised meats. it’s possible to brown them after braising, but that’s another step and more mess. usually when I’m braising I don’t want to be bothered with extra work. congrats on your blog and your honey! the label looks really nice.

  18. CONGRATS! I just passed 300 posts myself and it feels so crazy, doesn’t it?? :) What a neat giveaway you are doing! Sadly, I can’t participate… although your tagine looks really good too – I bet your house smelled as good as ours!

  19. How wonderful to use your own honey! We’ve been interested in beekeeping for a while and have gotten as far as a couple of hives. Maybe one of these days we’ll actually get bees:). My husband didn’t want a prune on his plate either!

  20. Helyn Benjamin

    Hi. Wow I like your label. Are you competing with Burt’s bees? Tanginecsounds relish. I love sweet potatoes and prunes. Add carrots andcyou have tzimmes. Enjoy honey.

    Sent from my Kindle Fire

    _____________________________________________

  21. Well, I would comment anyway, but fun that you are doing the give-a-way! I’m sure this was more fun to make using your own honey!

    I though this was good too. Leftovers too. Your dish looks beautiful!!

  22. I am very proud of you for continuing your blog. I love to read about your food adventures and try the recipes you like. You are inspirational. xoxox Your Sister

  23. I am totally into posting a comment if your honey is involved (actually, I would have posted even if you chose to keep every last jar of your honey). Congratulations on the 300th Post and 3rd Year anniversary. That’s a milestone. And, I love working with you, Betsy. It’s fun for me. I didn’t mind the non-crispy chicken but since you did, you still can reach the same delicious result by using your “separation” technique next time.

  24. I added extra sweet potatoes too. :) This really was a wonderful dish. I would love to have some of that honey!

  25. I admire your diligence with the art of bee keeping. I am sure the finished product made it all worthwhile! I love Moroccan tagine dishes of any kind so this post definitely put a smile on my face (and a growl in my tummy!).

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