Chicken Tagine with Chickpeas and Mint

Name: Chicken Tagine with Chickpeas and Mint
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 1 large onion; 6 large garlic cloves; 1 tbsp fresh ginger; 1.5 tbsp paprika; 1 tsp turmeric; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp cayenne pepper; 0.125 tsp ground cinnamon; 2 cup water; 2 can chickpeas (15 ounce); 0.5 cup diced tomatoes with juice; 0.5 cup fresh cilantro stem; 1 lemon; 2 tbsp fresh lemon juice; 4 chicken legs-thighs; 2 boneless skinless chicken breasts; 3 medium carrots; 2 cup green beans; 0.25 fresh mint

A Moroccan tagine of chickpeas, chicken and coriander, seasoned with ginger and paprika and simmered on the stove. Finish with mint.

1 hr 45 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 75 min · 105 min total
Difficulty: medium

1
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.
2
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.