July 21, 2020 Martin Mederos

Chicken Tajini

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Chicken Tajini
  1. Add 3 tbsp of olive oil in a low and wide pot, then thinly slice the onion and fry on low heat for a minute.
  2. Peel and cut the sweet potatoes in medium dice, then toss it in the pot with the onion and add a whole garlic clove.
  3. We will now cook the potatoes with a cup of water to ensure they’ll cook evenly.
  4. Let them cook until they become tender.
  5. In the meantime cut the chicken in strips, and let it sit in 3 tbsp of olive oil and minced cilantro marinade.
  6. When the sweet potatoes are almost ready, add the chicken and the curry powder, then season with salt and pepper.
  7. Pour in 2 tbsp of Iberia tomato paste to give color and enhance the flavors.
  8. Cut the Zucchini into slices, toss them in the pot and cook for 5 minutes.
  9. Eventually add all of the Iberia Canned Kidney Beans, the Iberia Canned Chickpeas and the sweet red pimientos.
  10. Now lets spice things up adding 2 tsp of the Iberia Hot Sauce.
  11. Serve on some lettuce or other fresh greens.

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