Moroccan-style chicken with lentils

Moroccan-style chicken with lentils

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(62 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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amb204's picture

Can you use ground coriander rather than ground coriander seeds or am I being silly and they are actually the same thing?

nzlissy's picture
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Loved it! I used breasts, smoked paprika and a tin of lentils as substitutes plus added a second cinnamon stick and two star anise. Served it with couscous that had lemon zest and juice added and a handful of currants. Complimented it nicely without competing on the palate. Little Miss Three loved it too.

bradleynelson27's picture

This was really good, i didnt alter any ingredients; kept them as they are and my wife sure loved this!

adamj1984's picture
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I doubled the ingredients to serve eight adults and used thigh and drumsticks with the meat still on the bone. The sauce didn't really thicken for me - probably could have done with a few more minutes in the oven. Still very tasty. Good for low effort entertaining.

kellett's picture
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Didn't read the recipe properly so ended up frying the spices with the chicken rather than using as a rub. Replaced the ground coriander with sumac and added a chopped yellow pepper with the onions. Having read other reviews only used 500ml of stock; cooked in the slow cooker on low for 7 hours. Absolutely delicious, will definitely make again.

lizzym22's picture
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Delicious though I did add a bit more spice. Quorn chicken style pieces make a good vegetarian alternative.

susannahgrammar's picture
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Might be one of my favourite recipes here so far! Following previous comments, I added some spicy paprika instead of sweet and less apricots. The former was with good result, but I would have liked a bit more fruit flavour than I had. Also used chicken on the bone and some courgettes and carrots - spicy, melt-in-your-mouth results! Will be a longtime family favourite for sure.

helenarendlova's picture
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It is so easy and we all loved it.

bells74's picture
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Soooo tasty! Done this to the letter, had no problems at all, the lentils make for a lovely thick sauce. Well received by the family and will definitely be making again, Served this with basmati and wild rice, with green beans on the side, Delicious

sammyv's picture
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Great dish! So easy to make with minimum hassle. I used half the stated apricots as my boyfriend doesn't like super sweet food, and added a tsp of chilli powder for a kick. Super saucy which we like and perfect with rice. Will definitely do again.

annmac1's picture
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Easy but very sweet. I will make again but use less apricots and something to spice it up a bit. Also want to try it with lamb.

fpinsent's picture
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Good flavour, a little sweet for me so will put less apricots in next time and use a little chilli powder or hot paprika for a little bit of kick.

hicksalison's picture

Beautiful dinner! Absolute winner, and so easy to make.

nuskin's picture
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Made this for the first time today. My husband thinks its a 5 star recipe but I would give it 4. I too only used 500ml of stock and less apricots, I didn't have a cinammon stick but as I hate cinammon with savoury it didn't matter anyway. I didn.t have mint either but it was lovely just the same. I cooked it on the hob in half the time and the sauce was lovely and thick I will freeze the rest for next time. It looked just like the picture! We had brown rice with it.

natasha4tony's picture

Lovely recipe I adapted it for the slow cooker - simply replace step 3 cook for 1 1/2 hrs with cook for 6-8 hours on low or 3-4 on high - yummy!

snowden91's picture

I replaced the lentils with chickpeas and added rosemary and chunky bits of yellow bell pepper, turned out really lovely and not too sweet.

clionaf's picture
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I made this with the yellow rice recipe and it was a great combination. Very tasty, would def make again if only my daughter liked it (hubby and I both loved it). I used raisins as I didn't have any apricots, and ground cinnamon because I didn't have stick cinnamon.

same965's picture
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Very tasty. At the end it needs lots of attention not to be caught in the pan. I think that less apricot is enough.

renatelong's picture
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Sorry meant to give this 5 stars

renatelong's picture
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Always a winner. Have made this for many years now. I make this the night before so you can really taste the flavours. I use half the stock and cook it very slowly for a couple of hours in the oven. Will keep making it!!

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