Chicken Tajini

Ingredients

Instructions

1.7 oz Iberia Canned Chickpeas
7 oz Sweet Potatoes
7 oz Chicken Meat Chest
3.5 oz Iberia Canned Kidney Beans
30 gr Cilantro chopped
6 tbsp Iberia Premium Extra-virgin Olive Oil
2 tsp curry powder
2 Iberia Sweet Red Peppers
1 Medium Size Zucchini
1 onion
1 tbsp Iberia Hot Sauce
2 tbsp Iberia Tomato Paste

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

Chicken Tajini

Chicken Tajini

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