Chicken Tajine with Haricots Verts. Beef Variation - Levana Cooks

Name: Chicken Tajine with Haricots Verts. Beef Variation - Levana Cooks
Ingredients: 8 servings chicken (drumsticks, thighs, half chicken breasts: 16 pieces total); 2 good pinches saffron; 1 teaspoon turmeric; 1 large, or 3 plum tomatoes, cut into small dice; 6 large cloves garlic, minced; 2 dozen pitted green olives, rinsed and sliced; 2 cups water; 2 pounds haricots verts, fresh or frozen (settle for fresh string beans); 1 14-ounce package frozen artichoke bottoms, quartered (optional); ½ preserved lemon , skin only, thoroughly rinsed and minced (Don't have it on hand? settle for the juice and zest of 1 lemon); ¼ cup minced flat-leaf parsley; 3 tablespoons minced cilantro

levanacooks.com

I love to use haricots verts, string beans’ slender French cousin (aren’t all French cousins slender and elegant? Not fair!). I find haricots verts increasi

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Ingredients

8 servings chicken (drumsticks, thighs, half chicken breasts: 16 pieces total)
2 good pinches saffron
1 teaspoon turmeric
1 large, or 3 plum tomatoes, cut into small dice
6 large cloves garlic, minced
2 dozen pitted green olives, rinsed and sliced
2 cups water
2 pounds haricots verts, fresh or frozen (settle for fresh string beans)
1 14-ounce package frozen artichoke bottoms, quartered (optional)
½ preserved lemon , skin only, thoroughly rinsed and minced (Don't have it on hand? settle for the juice and zest of 1 lemon)
¼ cup minced flat-leaf parsley
3 tablespoons minced cilantro