Chicken Tagine with Chickpeas and Mint Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon olive oil 1 large onion, thinly sliced 6 large garlic cloves, minced 1 tablespoon minced peeled ginger 1 1/2 tablespoons paprika 1 teaspoon turmeric 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/8 teaspoon ground cinnamon 2 cups (or more) water 2 cups 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 tablespoons (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
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Directions: |
Directions:Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Reid makes awesome Chicken Tagine. It's one of my favorite recipes he makes. Yummm!!
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