Chicken Tajini

Chicken Tajini

Course Main dishes


  • 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 Pimientos
  • 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.

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