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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Epicurious recipe. 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 water |
2 cups drained canned garbanzo beans, from two 15-ounce cans (chickpeas) |
1/2 cup diced tomatoes with juice |
1/2 cup chopped fresh cilantro stem |
1 lemon, quartered, thinly sliced |
2 tablespoons fresh lemon juice |
4 chicken legs-thighs, 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 |
-inch pieces green beans |
1/4 cup chopped fresh mint |
Directions:
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.
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.
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