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Chicken With Haricot Beans   HT  MC  Tunisian  70mins

Serves 6 Hot Poultry Pulses Main Course Gluten Wheat Dairy free Eggless Tunisia Nth Africa North African

100g/4oz Cooked Haricot Beans
1 tbsp Olive Oil
1 Large Onion, chopped
4 Chicken Joints, halved
2 tbsp Tomato Paste
Salt and Black Pepper
1 teasp Ground Paprika
2 teasp Ground Caraway Seeds
1 teasp Ground Turmeric
2 Garlic Cloves, crushed
480ml/16fl.oz. Water


1. Heat the oil in a large saucepan add the onion and sauté gently for 2-3 minutes.

2. Raise the heat then add the chicken and brown on all sides.

3. Add the tomato paste, salt, pepper, paprika, caraway, turmeric and garlic and sauté for 1 minute.

4. Add the water and beans, mix well then cover and cook for 45 minutes. Serve hot


More Chicken Recipes  |  General Prep & Cooking Times   |  More Tunisian Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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