Name: Moroccan-style chicken with lentils
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: Serves 2 adults and 2-3 children
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 8 skinless boneless chicken thighs; 2 garlic cloves crushed; 1 tbsp ground cumin; 1 tbsp ground coriander seeds; 1 tbsp sweet paprika; 1 large onion finely sliced; 50g split red lentil; 400g can chopped tomato; 1 tbsp tomato ketchup; 700ml chicken stock; 1 cinnamon stick; 200g whole dried apricot; handful mint leaves, to serve (optional)

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Moroccan-style chicken with lentils

Moroccan-style chicken with lentils

Lesley Waters

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Serves 2 adults and 2-3 children

Easy

Prep: 20 mins

Cook: 1 hr and 40 mins

A star rating of 4.7 out of 5.118 ratingsRate

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Lesley Waters’ rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
8 skinless boneless chicken

thighs
2 garlic cloves

crushed
1 tbsp ground cumin
1 tbsp ground coriander

seeds
1 tbsp sweet paprika
1 large onion

finely sliced
50g split red lentil
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock
1 cinnamon stick
200g whole dried apricot
handful mint

leaves, to serve (optional)

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Nutrition: per adult serving

kcal461
fat13g
saturates3g
carbs40g
sugars1g
fibre6g
protein48g
salt1.45g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
step 2

Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
step 3

Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook in the oven for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

Recipe from Good Food magazine, January 2006

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A star rating of 4.7 out of 5.118 ratings

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