Mint Chicken Tagine

91%

Servings

6

Prep

20 min

Cook

40 min

Vote

Like 21

Ingredients

  • 1 tbsp ‏Olive oil
  • 1 ‏Large onion, thinly sliced
  • 6 ‏Large garlic cloves, minced
  • 1 tbsp ‏Minced peeled ginger
  • 1 1/2 tbsp ‏Paprika
  • 1 tsp ‏Turmeric
  • 1/2 tsp ‏Ground coriander
  • 1/2 tsp ‏Ground cumin
  • 1/2 tsp ‏Cayenne pepper
  • 1/8 tsp ‏Ground cinnamon
  • 2 cups (or more) ‏Water
  • 2 cups (2 15-ounce cans) ‏Drained canned garbanzo beans (chickpeas), from two 15-ounce cans
  • 1/2 cup ‏Canned diced tomatoes in juice
  • 1/2 cup ‏Chopped fresh cilantro stems
  • 1 ‏Lemon, quartered, thinly sliced
  • 2 tbsp (or more) ‏Fresh lemon juice
  • 4 ‏Chicken leg-thigh pieces, skin removed, thighs and drumsticks separated
  • 2 ‏Chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces
  • 3 ‏Medium carrots, peeled, cut into 2-inch pieces
  • 2 cups ‏2-inch pieces green beans
  • 1/4 cup ‏Chopped fresh mint
  1. Pour the oil into a large skillet and heat over a medium temperature. Mix in the onion and sauté until soft.
  2. Add the garlic, ginger and combine well. Cover with lid and cook for 10 minutes.
  3. Add the spices, two cups of water, tomatoes with juices, beans, cilantro, lemon and two tablespoons of the lemon juice.
  4. Allow the mixture to boil, cover, reduce heat and keep for another 10 minutes.
  5. Season the chicken with salt and pepper and add the seasoned chicken to the pan.
  6. Mix in the carrots and add more water if the liquid has dried up. Cook for another 10 minutes.
  7. Add the beans and cook until the ingredients are soft and tender. Adjust seasonings.
  8. Remove to a dish and serve garnished with mint.

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