Chicken Tagine With Chickpeas and Mint
- Ready In:
- 1hr 45mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 6 large garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and minced
- 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 water (or more)
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1⁄2 cup diced tomatoes with juice (canned)
- 1⁄2 cup fresh cilantro stem
- 1 lemon, quartered and thinly sliced
- 2 tablespoons fresh lemon juice (or more)
- 4 chicken legs-thighs, pieces skin removed and drum sticks separated
- 2 boneless skinless chicken breasts, each cut crosswise into 2 pieces
- 3 medium carrots, peeled and cut into 2 inch pieces
- 2 cups green beans, cut into 2 inch pieces
- 1⁄4 of fresh mint, chopped
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, chickpeas, tomatoes with juices, cilantro, lemon and 2 tablespoons lemon juice. Bring to a 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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RECIPE SUBMITTED BY
DailyInspiration
United States