Chicken and Yam Tagine

I made a 'Moroccan' Chicken dish last night. A Tagine I guess.




1 1/2 lbs Boneless chicken breast and thigh meat
1 medium yam cut into large bite sized pieces
1/4 Pine nuts
2 large carrots peeled and cut up
1/4 Cup Golden Raisins

1 tsp each of ground cinnamon, ginger, ground chili* (or paprika) and  coriander
1/2 tsp ground cumin
1 Tbs finely chopped or pressed fresh garlic
1 1/2 Tbs honey
Salt & pepper taste
Extra virgin olive oil
2-3 Cups Chicken stock

Season chicken with salt, pepper and coat with some olive oil.
Brown the chicken pieces thoroughly then remove from the pan and set aside.
Then add carrots, onion slices and pine nuts into the same pan and brown a good bit.
Next the chicken stock gets added. Be sure to scrape up all the good browned stuff that stuck to the pan so that it becomes part of the sauce. Lots of flavor there.
When carrots are half done put in the yams, raisins and spices.
When the yams begin to soften  add about 1 Tbs of lemon juice.
As the yams soften the sauce will begin to thicken. Add Chicken back to the pan near the end and allow all to return to a simmer before turning off the heat.
Served with Couscous** of course.

*The ground chili is the same as what I used with the Oven Fried Potatoes with the Buffalo Burger recipe.
** Follow package directions for cooking the Couscous.