Poulet aux Haricots
(Chicken and Haricot Beans) Recipe

Origin: Tunisia Period: Traditional

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 purée
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

Poulet aux Haricots
(Chicken and Haricot Beans) Preparation:

Method:

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.

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