Moroccan-style chicken with lentils

Moroccan-style chicken with lentils

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(66 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Serves 2 adults and 2-3 children

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per adult serving

kcalories
461
protein
48g
carbs
40g
fat
13g
saturates
3g
fibre
6g
sugar
1g
salt
1.45g

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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Method

  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.

Recipe from Good Food magazine, January 2006

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Comments

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Angelica Mercieca Ciantar's picture
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Made this after reading comments so I made a few changes: I had 7 pieces of boneless chicken thighs, I reduced the mentioned spices just a little bit. I did not add oil to fry the onion, the pan was still glazed with some fat from the chicken. I added a couple of apricots less and added a little bit more lentils. I added some smoked and hot paprika and some Ras el Hanout spice mix. I also added red and green bell peppers to the mix. I used frozen but you can add fresh ones and fry them after the onion for a bit. I added some black pepper too. I reduced the stock to 450ml. I cooked mine covered on the stove top and simmered everything for an hour. Super tasty and delicious! Chicken was very tender and sauce very tasty! I served mine with a side of red and white quinoa and bulgar mix.

CookingCopper's picture

I'm not a huge fan of apricots, but this recipe is delicious. I used chicken breast instead of thighs. The meat was lovely and tender. Beautiful rich flavours, perfect with cous cous. I'll definitely be cooking is again.

BeccaJThomas's picture

Lovely and flavoursome, good rich sauce. I didn't serve with couscous, but made the chickpea, aubergine and walnut yoghurt sauce as an accompaniment , which was also the main course for a vegetarian guest. I'll make it again

shawski's picture

Delicious meal. Chicken was so tender the meat just fell off the bone. The subtle flavours and extremely soft apricots were lovely. Will be making this again.

rwalmsley's picture

So tasty, when I read the comments I was in two minds whether to make it BUT so glad I did. Very flavoursome. 10/10

sgrech's picture

Like Moroccan chicken, tasty enough and good for you. Think this is going to become a regular in our household.

angelfish257's picture

Really disappointed - followed this recipe to the letter and the outcome was pretty tasteless. Was not as rich and flavoursome as I was hoping for, the end result was just a bit 'meh' - which is a real shame as I've tried out lots of good food recipes with usually pretty good results. Won't be trying this one again.

frowne's picture
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Whilst this was tasty, I felt there was way too much liquid after the oven. I think perhaps next time I'll do it without the lid on the stove top

spangle9's picture

Really enjoyed this. Easy to make. Clean plates all round. Will def makd again :-)

dancindiva's picture
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Loved it!!

jilly27's picture
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I used chicken thighs on the bone which worked well in terms of tenderness and taste but would remove the skin next time as there was a lot of fat to be poured off. I also added a 1/4 tsp of ground cinnamon for a bit of extra warmth in the spices and a teaspoon of smoked paprika.It went down very well with my guests but I will put more smoked paprika in next time as more spiceyness would have been welcome.

bschaldon's picture

The quantities of spices seem large, but in fact the dish worked well. I used free-range chicken breasts which came out beautifully tender. Excellent.

vosmanagic's picture
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Delicious, easy to make

vosmanagic's picture
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Delicious cake, easy to make. Everyone loved it :)

ibizafan's picture
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V nice, used lentils from a tin, no apricots, but half a leek, and used bulgar wheat, similar to couscous, however too much runny liquid that came out of the pot with lid, and all over the oven which I had to clean afterwards. Next time I will try in a big pan on the hob and less stock, if any, as the tin of tomatoes had enough liquid on its own. Also it will save on cooking time.

Paxos Girl's picture

Andreea.........cook it in the oven for 1 and a half hours once you have returned the chicken to the casserole and added any juices.
Ok?

andreeavasile's picture
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HELP ! ! !

In the first step it says ''Heat oven to 180C/fan '' but after in doesnt mention anywhere that you need to put it in the oven, from i understand it cooks on the hob for 1 1/5 h .
Please help me and tell me how did you cook it, oven or hob ?

jammyluck's picture
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Great recipe, I actually use hot paprika as like more of a kick

mylococos's picture
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Delicious, will make again and again

dawnscanlon's picture
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Made this time and time again and it's delicious!!

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