Feb 9, 2012

Tajine of Chicken, Potatoes, and Green Beans

I really like a good tajine of meat and vegetables.  This one is so good and is a change of pace from the tajine with potatoes and carrots. The chicken is on the bottom and the vegetables are piled on top.  Try this recipe. You will like it.


3-4 TBS olive oil
3-6 chicken pieces or 1 lb of beef, lamb or goat
1 lb of fresh green beans, cut off the ends or you can use frozen
3-4 medium red potatoes, peeled and cut into wedges
3 cloves garlic, minced
1 onion finely chopped
2 TBS each of cilantro and Italian flat leaf parsley finely chopped
1 tomato skinned and chopped fine or put in a chopper and process until nearly liquid
2 bay leaves
salt\pepper to taste
1 tsp each paprika, ginger, turmeric, coriander
a pinch of saffron
a little water as needed
1 Chicken bouillon cube

Add the oil, onion, tomato, parsley, cilantro, spices, bouillon cube and garlic to a tajine or a skillet on medium heat. Next, add the chicken or meat.  Let it simmer for about 30 minutes, turning so that the mean browns on both sides.  Once the meat is nearly done add the green beans and potatoes. Cover and cook until the vegetables are tender. The green beans need to be soft if you plan to eat them with bread using your hands. Add a little water if it is needed. Serve with crispy bread or khobtz. Enjoy!

P.S. you can add a bit of preserved lemon too.