Moroccan-style chicken with lentils

Moroccan-style chicken with lentils

  • 1
  • 2
  • 3
  • 4
  • 5
(74 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins


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

  • Freezable
  • Healthy

Nutrition: per adult serving

  • kcal461
  • fat13g
  • saturates3g
  • carbs40g
  • sugars1g
  • fibre6g
  • protein48g
  • salt1.45g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 skinless boneless chicken thighs



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 garlic clove, crushed
  • 1 tbsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tbsp ground coriander seeds
  • 1 tbsp sweet paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 large onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g split red lentil



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

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



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (86)

ibizafan's picture

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.

andreeavasile's picture

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

Great recipe, I actually use hot paprika as like more of a kick

mylococo's picture

Delicious, will make again and again

dawnscanlon's picture

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

kirstine_e's picture

After reading other reviews I reduced the apricots to 125g increased lentils to 70g and added a tsp of hot chilli powder and a tsp chilli flakes then replaced the sweet paprika with hot smoked as we like some spice. It was absolutely delicious. I also added some red and yellow peppers for something extra. The sauce was a bit thin but as someone else said just put some cornflour in it was perfect. My husband loved it. Going to make it with lamb next time as think it would work really well.
It seems like a very versatile recipe so use it as a base and change things as they would suit you and your family.

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

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

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

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

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

susannahgrammar's picture

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

It is so easy and we all loved it.

bells74's picture

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

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

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

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…