How to make Chicken Tagine With Chickpeas And Mint -
A sweet and sour dish prepared with chicken and a flavorful sauce.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Chicken (चिकन)
Cuisine : Moroccan
Course : Main Course Chicken
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For more recipes related to Chicken Tagine With Chickpeas And Mint checkout Kabuli Chicken - SK Khazana. You can also find more Main Course Chicken recipes like Goan Sausage Chilli Fry Chicken Scallopini Murg Zafrani Do Pyaza - SK khazana Chicken Stew
Chicken Tagine With Chickpeas And Mint Recipe Card
Tajins and pastillas are true symbols of Moroccan food. Moroccan cuisine has retained its traditionalism. In a broad sense Moroccan food is a part of Mediterranean cuisine. Various influences like Arabs, Moors can be traced in their food. The food here largely depends on seasonal and local produce.
The people are diet conscious and give a lot of importance to the use of fresh vegetables like carrots, cabbage, eggplant, pumpkin, zucchini, onions, peppers etc. which not only add a lot of colour but also plenty of nutrients to the dishes. They also use plenty of lentils and beans whereas meat is used in moderation. They do use plenty of Atlantic fish and seafood. Perhaps it is a result of the country having the longest coastline among other Arab countries.
Prep Time : 7-8 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Tagine With Chickpeas And Mint Recipe
Chickpeas (kabuli chana) soaked and parboiled 2 cups
Chicken cut into 8 pieces 800 grams
Onions sliced 2 medium
Mint leaves a few
Carrot 1
French beans 3-4
Tomatoes 2 large
Olive oil 2 tablespoons
Ginger chopped 2 tablespoons
Garlic chopped 3 tablespoons
Turmeric powder 1/4 teaspoon
Paprika 1 teaspoon
Coriander seeds roasted and crushed 2 tablespoons
Coriander roots 1/4 cup
Salt to taste
Cumin powder roasted 1/4 teaspoon
Cinnamon powder a pinch
Method
Step 1
Cut carrot into ½ inch thick round slices, cut French beans into ½ inch pieces and chop the tomatoes finely.
Step 2
Heat a deep non-stick pan, add olive oil. Add ginger and garlic and sauté. Add onion and sauté till lightly browned.
Step 3
Add turmeric powder, paprika powder and crushed coriander seeds. Stir and add tomatoes. Reduce heat and add carrot, French beans and chicken and continue to sauté for 1 minute.
Step 4
Add chickpeas and sauté for 1 minute more. Add 2 cups water and stir. Increase heat, cover and cook. Chop coriander stems finely.
Step 5
When the chicken mixture starts boiling, add salt, roasted cumin powder and coriander stems. Cover and cook till chicken is cooked. Add cinnamon powder and stir. Switch off the heat.
Step 6
Tear fresh mint leaves and add. Serve hot with pita bread or roti or rice.
Nutrition Info
Calories : 406 Kcal
Carbohydrates : 17.20 gm
Protein : 30.11 gm
Fat : 23.90 gm
Other : 1.65
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
