T is for tagine

I feel like I am always singing my own praises. But this chicken tagine with chickpeas and mint was dope. I was told to pair it with a wine "with distinct spice notes," which I don't think I did, but it was delightful alongside the pinot noir I chose. I accompanied it with some couscous, steamed in chicken broth and fattened up with butter. The tagine tasted even better the next day. This makes 6 generous servings.

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
8 large garlic cloves, minced
1 tablespoon minced peeled ginger
3 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 cups (or more) chicken broth
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
1/2 cup canned diced tomatoes in juice
1/2 cup chopped fresh cilantro
1 lemon, quartered, thinly sliced
2 tablespoons (or more) fresh lemon juice

4 chicken leg-thigh pieces, skin removed, thighs and drumsticks separated
2 chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces
3 medium carrots, peeled, cut into 2-inch pieces
2 cups 2-inch pieces green beans
1/2 cup chopped fresh mint

Preparation

Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in chicken broth, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.

Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more stock or water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.