Dinner: Chicken Tagine with Chickpeas and Mint

This one-pot dish is delicious over couscous. What to drink: Wines with distinctive spice notes, such as Gewürztraminer or Syrah.

This recipe includes fertility superfoods such as:

Cinnamon, Chicken Breast, Lemon

Health and fertility benefits of Chicken Tagine with Chickpeas and Mint

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
6 large garlic cloves, minced
1 tablespoon minced peeled ginger
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 cups (or more) water
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 stems
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
1/4 cup chopped fresh mint

Instructions

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 2 cups water, 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 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.

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