Instructions
Begin by layering the sliced onions, celery, fresh cilantro, and parsley in a large pot, creating a fragrant herbaceous base. Sprinkle in the turmeric, ground cumin, paprika, ground ginger, cayenne pepper, salt, and black pepper, stirring gently to blend the spices evenly with the vegetables—this aromatic mixture will infuse the chicken with deep Moroccan flavors. Nestle the chicken thighs on top of the vegetable-spice mixture, then drizzle a generous amount of olive oil over the chicken to keep it moist and enhance flavor. Cover the pot and allow it to simmer gently over low heat for about 40 minutes until the chicken is tender and infused with the spices. While the chicken cooks, soak the raisins in a small bowl of hot water for 10 minutes to plump them up, then drain and set aside. Preheat your oven to 400 degrees F (200 degrees C) to prepare for baking. Transfer the entire chicken and vegetable mixture into an oven-safe tagine or casserole dish, ensuring the chicken pieces sit comfortably atop the base. Add the sliced sweet potatoes and carrots, distributing them evenly to absorb the flavorful juices during baking. Cover the dish with its lid or tightly with aluminum foil to trap steam, then bake in the preheated oven for about 40 minutes until the sweet potatoes and carrots are tender. Carefully remove the cover, add the drained raisins and prunes which introduce a delightful sweetness and textural contrast. Return the dish to the oven, covered, and bake for an additional 10 minutes to warm the fruits through and meld all the flavors beautifully. Tip: For best results, use bone-in, skin-on chicken thighs; they stay juicier and add richness to the stew. Serve with couscous or warm flatbread to soak up the delicious sauce.
