Wednesday , December 8 2021
Image of Lucy Bartlett's Chicken tagine

Chicken and Green Bean Tagine

By Lucy Bartlett


For the Tagine
12 skinless, boneless chicken thighs, quartered
3 cloves of garlic
1tsp of ground cumin
1tsp of ground coriander
1tsp of ground cinnamon
1tsp of cayenne pepper
1tsp of chilli flakes
1tsp of paprika
1tsp of ground ginger
1tsp of Maldon salt
4 tbsp of olive oil
4 onions, finely chopped
2 x 454g tins of chopped tomatoes, drained
30g of flat leaf parsley (stalks only finely chopped at this stage – the leaves are used later)
30g of fresh coriander (stalks only finely chopped at this stage – the leaves are used later)

For the Final Putting Together
150g of trimmed green beans, cut in half
the leaves of the parsley and coriander, chopped

Serves 8

1. Heat the oil and 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

2. Stir well to ensure the chicken is well coated in the spice mixture and keep stirring until the chicken is sealed

3. Then add the strained chopped tomatoes – straining the tomatoes stops the sauce becoming soup

4. Allow to simmer gently for 15 minutes, then add the chopped parsley and coriander stalks

5. Simmer for a further 5 minutes. At this point you can either serve straight away or refrigerate/freeze until required

6. 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 with couscous.

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