Poulet Aux Haricots

Instructions

Drain the beans, place in a pan then cover with plenty of water. Bring to a boil, reduce to a simmer, cover and cook for about 50 minutes, or until tender. Drain the beans at this point and set aside. Heat the oil in a pan and use to fry the onion over medium heat for about 2 minutes. Add he chicken and and fry for 3 minutes, turning the pieces half way through. Now stir-in the salt, black pepper, harissa, caraway seeds, turmeric and garlic. Fry for 1 minute more then add the water and beans. Bring the mixture to a simmer then cover and cook gently for 45 minutes, or until the chicken is tender. Serve on a bed of rice or couscous, garnished with parsley.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes

Ingredients

80g dried haricot beans, soaked in water over night 1 tbsp olive oil 1 large onion, finely chopped 1.4kg chicken, washed and cut into 6 serving pieces 3 tbsp tomato pure 1/2 tsp salt 1/2 tsp freshly-ground black pepper 2 tsp harissa 2 tsp ground caraway seeds 1 tsp turmeric 2 garlic cloves, finely chopped 500ml water

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