Moroccan Chicken w/ String Beans

This chicken was amazing and the combination of the spices was a surprise. Each bite has a burst of flavors and the ginger works so well in it.  I got this recipe from "The Primal Blueprint Cookbook" by Mark Sisson and Jennifer Meier.  Here is the recipe:

Ingredients

• 4 boneless skinless chicken thighs
• 2 tablespoon oil
• 1 onion, finely diced
• 3 garlic cloves, finely diced
• 1 tablespoon of ginger, finely diced
• 1/2 teaspoon tumeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coriander 
• 1/2 teaspoon cumin 
• 1 1/2 teaspoon paprika
• 1/4 teaspoon cayenne (optional)
• 1 14.5 ounce can diced tomatoes in juice
• 2 cups water
• 1/2 cup finely chopped cilantro
• 1 lemon thinly sliced
• 2 cups green beans, cut in half
• 1/4 cup finely chopped mint
• Juice from 1 lemon

Directions

1. Saute onion, garlic and ginger in oil until soft and slightly browned.  
2. Add spices and saute a minute more.  
3. Then add chicken, tomatoes, water, cilantro and sliced lemon.  
4. Simmer with a lid for 30 minutes.  
5. Add green beans, mint and lemon juice.  Simmer a few more minute until green beans are done.

I changed the recipe to my taste.  I omitted the mint because I hate mint in food, however if it is mint chocolate that is fine. I did not have fresh lemons, therefore had no lemon slices but did put about 1 teaspoon of lemon juice from a bottle. I only put half a can of the tomatoes because I felt that it would make it too acidic with the combination of the lemon. Of course I served this over my favorite Jasmine rice.