Chicken & Green Bean Tagine
30/08/2018 - Main Courses
12 Skinless boneless Chicken thighs – quartered
3 cloves of garlic
1tsp Ground Cumin
1tsp Ground Coriander
1tsp Ground Cinnamon
1tsp Cayenne Pepper
1tsp Chilli Flakes
1tsp Ground Ginger
1tsp Maldon Salt
4tbsp Olive Oil
4 Onions finely chopped
2 x 454g tins of chopped tomatoes drained
30g Flat Leaf Parsley (Stalks only finely chopped at this stage the leaves are used later)
30g Fresh Coriander (Stalks only finely chopped at this stage the leaves are used later)
For the Final Putting Together
150g Trimmed Green Beans – cut in half.
The leaves of the Parsley and Coriander Chopped
Heat the oil soften the onions in the oil until translucent and then add the ground spices and garlic.
Stir gently for a couple of minutes before adding the chicken pieces.
Stirring well to ensure the chicken is well coated in the spice mixture keep stirring until the chicken is sealed then add the strained chopped tomatoes – straining the tomatoes stops the sauce becoming soup.
Allow to simmer gently for 15 minutes, then add the chopped parsley and coriander stalks. Simmer for a further 5 minutes.
At this point you can either serve straight away or refrigerate/freeze until required.
Before you serve add the halved green beans to the hot tagine for 2 minutes and stir through. Sprinkle with the chopped parsley and coriander leaves just before serving.
Delicious served with Jewelled Couscous.