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Recipe by Lesley Waters

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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.
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.
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 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.

Per adult serving

461 kcalories, protein 48g, carbohydrate 40g, fat 13 g, saturated fat 3g, fibre 6g, salt 1.45 g

Latest comments and suggestions

• Lisa

  08 November 2007

  Lisa rated and commented on this recipe

  

  This is a great one pot dish which I have made with chicken and lamb! It is so flavourfull, I just love it. It freezes so well too.

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• Charlie

  08 January 2008

  Charlie rated and commented on this recipe

  

  Delicious - and my 3 year old daughter loves it too. You might want to note that it isn't spicy though!

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• Meme

  12 January 2008

  Meme rated and commented on this recipe

  

  Delicious

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• jlm

  15 March 2008

  jlm commented on this recipe

  Very easy to make, I find it makes 4 good adult servings, great for freezing.

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• Janey

  03 May 2008

  Janey commented on this recipe

  This is a firm family favourite. It has been made for all of my friends and they in turn have made it for their friends and family! I also sometimes add carrot chunks for that additional veg count. I use the hot smoked paprika which does give a kick. I counter balance this with a wee dollop of crème fraîche. Try it, it works!

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• DvPR

  23 May 2008

  DvPR commented on this recipe

  Absolutely delicious!

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• DvPR

  23 May 2008

  DvPR rated this recipe

  

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• AC recipes

  26 July 2008

  AC recipes commented on this recipe

  I used chicken breasts and added mushrooms, really tasty and easy dinner.

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• Kirsty

  20 September 2008

  Kirsty rated this recipe

  

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• PoshPaws

  08 October 2008

  PoshPaws commented on this recipe

  This was accepted very well by both my hubby and 9yo son - clear plates all round! However, personally, I felt it lacked depth and required something to just add another perspective to the flavour. I have yet to put my finger on what, though!

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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 lentils
• 400g can chopped tomato
• 1 tbsp tomato ketchup
• 700ml chicken stock
• 1 cinnamon stick
• 200g whole dried apricots
• handful mint leaves, to serve (optional)

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Difficulty and servings

Serves 2 adults and 2-3 children

Preperation and cooking times

Prep 20 mins

Cook min 1 hr 40 mins

Super healthy

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 lentils
• 400g can chopped tomato
• 1 tbsp tomato ketchup
• 700ml chicken stock
• 1 cinnamon stick
• 200g whole dried apricots
• handful mint leaves, to serve (optional)

Per adult serving

461 kcalories, protein 48g, carbohydrate 40g, fat 13 g, saturated fat 3g, fibre 6g, salt 1.45 g

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