Name: Chicken Tagine with Chickpeas and Mint
Yield: Makes 4 servings
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

This one-pot dish is delicious over couscous. What to drink: Wines with distinctive spice notes, such as Gewürztraminer or Syrah.

Recipe information

Yield
Makes 4 servings

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

Preparation

Step 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, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
Step 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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes