Ingredients
Scale
- 2 lbs bone-in chicken thighs with skin
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tomatoes, grated or finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup chicken broth
- 2 cups green beans, trimmed
Instructions
- 1. Heat olive oil in a large pot or tagine over medium heat. Brown chicken thighs on both sides, about 5-7 minutes per side. Remove and set aside.
- 2. In the same pot, sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute.
- 3. Stir in grated tomatoes, tomato paste, cumin, paprika, turmeric, ginger, cinnamon, black pepper, and salt. Cook for 2-3 minutes until fragrant.
- 4. Return chicken to the pot. Pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- 5. Add green beans, cover, and cook for another 15-20 minutes until beans are tender and chicken is cooked through.