Gochujang Sweet Potato Chicken Tagine

Method

1. Cut the chicken into 4 cm pieces and toss with the ras el hanout and a little salt. Peel the sweet potato and cut into 3 cm chunks, slice the onion and mince the garlic and ginger. In a bowl, whisk the gochujang, honey and stock until no lumps of paste remain.

   Add in this stepBoneless chicken thighs 300 gRas el hanout (Moroccan spice blend) 1 tspSalt to tasteGochujang (Korean chili paste) 1½ tbspHoney 1 tbspChicken stock (or water) 250 ml

2. Heat the oil in a 20 cm pot over medium-high heat and brown the chicken, skin side first, for 5 min until golden on two sides. It does not need to be cooked through yet; it finishes later.

   Add in this stepVegetable oil 1½ tbsp

   medium-high heat

3. Add the onion, garlic and ginger and cook over medium heat for 3 min until the onion turns translucent. Do not add the gochujang yet, as it burns easily.

   Add in this stepOnion 1Garlic (cloves) 2Fresh ginger 10 g

   medium heat

4. Add the sweet potato, chickpeas and gochujang stock and bring to the boil over high heat. Cover, turn down to low heat and cook for 20 min, until a chopstick slides easily into the sweet potato. Stir gently once halfway so nothing catches on the bottom.

   Add in this stepSweet potato 240 gCooked chickpeas (drained if canned) 120 g

   high heat→low heat

5. Uncover and simmer over medium heat for 4 min until the sauce is glossy and clings to everything. Shake the pot rather than stirring hard so the sweet potato stays whole, then turn off the heat and stir in the lemon zest and juice.

   Add in this stepLemon (zest and juice) ½

   medium heat

6. Scatter with sliced spring onions and sesame seeds and serve with rice or couscous.

   Add in this stepSpring onions 1White sesame seeds 1 tsp