Tuesday, December 27, 2005
Point Count: Chicken Tagine
1 tablespoon olive oil - 3 pt.
1 large onion, thinly sliced - 0 pt.
6 large garlic cloves, minced - 0 pt.
1 tablespoon minced peeled ginger - 0 pt.
1 1/2 tablespoons paprika - 0 pt.
1 teaspoon turmeric - 0 pt.
1/2 teaspoon ground coriander - 0 pt.
1/2 teaspoon ground cumin - 0 pt.
1/2 teaspoon cayenne pepper - 0 pt.
1/8 teaspoon ground cinnamon - 0 pt.
2 cups (or more) water - 0 pt.
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans - 8 pt.
1/2 cup canned diced tomatoes in juice - 0 pt.
1/2 cup chopped fresh cilantro stems - 0 pt.
1 lemon, quartered, thinly sliced - 0 pt.
2 tablespoons (or more) fresh lemon juice - 0 pt.
1 lb boneless skinless chicken thighs - 12 pt.
3 medium carrots, peeled, cut into 2-inch pieces - 2 pt.
2 cups 2-inch pieces green beans - 0 pt.
1/4 cup chopped fresh mint - 0 pt.
Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Makes 4 servings; 25 points total, so 6.25 pt per serving.
Plus 1 cup of rice, which is 4 points = 10.25 points per serving.
Not bad. Not bad at all, especially because this makes way, way more than 4 human sized servings. Probably more like 6.
1 large onion, thinly sliced - 0 pt.
6 large garlic cloves, minced - 0 pt.
1 tablespoon minced peeled ginger - 0 pt.
1 1/2 tablespoons paprika - 0 pt.
1 teaspoon turmeric - 0 pt.
1/2 teaspoon ground coriander - 0 pt.
1/2 teaspoon ground cumin - 0 pt.
1/2 teaspoon cayenne pepper - 0 pt.
1/8 teaspoon ground cinnamon - 0 pt.
2 cups (or more) water - 0 pt.
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans - 8 pt.
1/2 cup canned diced tomatoes in juice - 0 pt.
1/2 cup chopped fresh cilantro stems - 0 pt.
1 lemon, quartered, thinly sliced - 0 pt.
2 tablespoons (or more) fresh lemon juice - 0 pt.
1 lb boneless skinless chicken thighs - 12 pt.
3 medium carrots, peeled, cut into 2-inch pieces - 2 pt.
2 cups 2-inch pieces green beans - 0 pt.
1/4 cup chopped fresh mint - 0 pt.
Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Makes 4 servings; 25 points total, so 6.25 pt per serving.
Plus 1 cup of rice, which is 4 points = 10.25 points per serving.
Not bad. Not bad at all, especially because this makes way, way more than 4 human sized servings. Probably more like 6.
