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Slow Cooker Chicken and Sweet Potato Tagine
By Anjelica Alanne
Slow Cooker Chicken and Sweet Potato Tagine
In this recipe
African Spice Taka Tala Sauce & Marinade
Preparation time:
10 mins
Cooking time:
4 or 8 hours
  • ½ bottle Beerenberg Taka Tala Sauce & Marinade
  • 1.25 litres chicken stock
  • 8 chicken thighs, each cut into three pieces
  • 1 medium sweet potato, cut into 1cm disks
  • 3 spring onions, sliced, white and green portions separated
  • ½ cup roasted almonds, roughly chopped
  • ½ cup pitted dates, roughly chopped

In the slow cooker place the Beerenberg Taka Tala Sauce & Marinade, chicken stock, chicken thigh, sweet potato, white portion of the spring onion and a big pinch of salt. Gently mix to combine. Cook on high for 4 hours or low for 8 hours. To reduce the sauce, remove the lid for the last half hour of the cooking time and turn the heat to high.

Place the tagine in a shallow serving bowl and top with the green spring onion, almonds and dates.