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Winery Recipes
Chicken Tangine with Sweet Potatoes paired with Côte de Blanc
Easy Prep. Can be assembled in morning and cooked later at dinnertime.
Cooking Time: 1 hour • 4 Servings
Although lamb is the most common meat tagine, there are numerous versions made with chicken.
Ingredients:
¼ cup + extra-virgin olive oil
One 4 lb. chicken, cut into pieces or chicken breast
1 large onion, chopped
1 shallot, finely chopped
1 T. finely grated ginger
½ t. cinnamon
1 lb. sweet potatoes, peeled and sliced crosswise 1/8” thick
2 large tomatoes
2 garlic cloves
1 T. chopped parsley
1 T. chopped cilantro
1 c. Saucelito Canyon Cote de Blanc
Directions:
In a large, deep pan, heat 2 T. olive oil. Season chicken with ground pepper, salt, and paprika. Cook over moderately high temperature to brown nicely. Transfer to plate.
Add 3 T. olive oil along with the ginger, shallot, onion. Stir over low hear until onion is softened, about 5 min. Arrange chicken pieces evenly over onion mixture.
Spread sweet potato slices over chicken and season with salt and pepper. Sprinkle evenly with tomatoes, garlic, and parsley, and cilantro.
(Cover and refrigerate at this point if you would like to cook later)
Add wine, bring to simmer, cover, and bake 45-50 minutes. Watch that wine doesn’t boil off.
Serve over fragrant rice.
Enjoy.
