Skip to main content
Recipes

Chicken Tagine with Chickpeas and Mint

By Bruce AidellsPhotography by Mark Thomas

4.4

(9)

Image may contain Food Dish Meal and Plant

Recipe information

  • Yield

    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

Need to make a substitution?

Preparation

  1. 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.

Explore Bon AppétitStewSoups and StewsMoroccanNorth AfricanAfricanChicken LegChickenPoultryChickpeaBeanVegetableChicken BreastOne-Pot MealsMainNut-FreeDairy-FreeGluten-FreeDinner