Chicken and Green Bean Tagine with Preserved Lemon and Ginger
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Ingredients
- 700 g chicken thigh fillets
- 1 onion, sliced
- 1 tbsp fresh ginger, grated
- 2 garlic cloves
- 1 tsp ground turmeric
- 1 preserved lemon
- 250 g green beans
- 300 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 36.7 g
- Carbohydrate
- 7.5 g
- of which sugars
- 3.8 g
- Fat
- 15 g
- of which saturates
- 3.1 g
- Fibre
- 2.9 g
- Salt
- 1.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and brown the chicken thigh fillets for 5 minutes, then lift out onto a plate.
- 2
Cook the onion in the same pan for 6 minutes until soft, then stir in the fresh ginger, garlic and ground turmeric and cook for 1 minute.
- 3
Finely chop the preserved lemon and return the chicken to the pan with it and the chicken stock. Cover and simmer for 25 minutes, until the chicken is cooked through with no pink remaining.
- 4
Add the green beans and cook uncovered for a further 8-10 minutes until tender.
- 5
Check the seasoning and serve hot.
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