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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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!!

swaber's picture
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loved this. left out peaches and added red peppers it whent down a storm

lansdown12's picture
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Found this a bit uninspiring flavour wise, followed the recipe to the letter and then read the comments.

If I do it again I'll add more seasoning and spice. could also do with something sharp to lift it a bit

Kamikaze's picture
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I've made this a few times and it's lovely.

archangelrich's picture
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I really liked this. The first time I did this I found it a bit too sweet, so the second time added some peppers and grated carrots, upped the lentil content and cut down the apricots. I agree with emmawilki - the Ras el Hanout spice mix was much better as well (and I'd strongly recommend that brand - I've not had much success with other Moroccan style spice mixes!).

emmawilki's picture
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Gorgeous meal. Used Ras el Hanout spice (from Seasoned Pioneers site) instead of cinnamon stick, and that seemed to make it really authentic. Halved the amount of apricots, and only used 500ml of stock. Cooked uncovered and the sauce thickened up really well. Children wanted the pureed sauce turning into some sort of soup, so will see what I can come up with!

rhudson's picture
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This recipe is really authentic and was a real winner with my family. I reduced the amount of stock and popped it all into the slo cooker for about 5-6 hours on medium - the flavours were awesome! Very nice.

rhudson's picture
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This recipe is really authentic and was a real winner with my family. I reduced the amount of stock and popped it all into the slo cooker for about 5-6 hours on medium - the flavours were awesome! Very nice.

webbs117's picture
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have made this about 4 times now and each time is lovely.i never add mint and i also only put in about 4-6 apricots.use thighs on the bone as they have so much more flavour,although breasts are ok if you haven't got time.i bulk up with a few carrots too.when i've dished the kids up i then add hot chilli powder to whats left for hubby and me.i've served with rice and cous cous before,both just as nice.although tonight i'm going to add garlic and parsley to my cous cous just for something different.

ashleyr51's picture

Yummy! A very easy one pot wonder. I used chicken breasts instead of thighs. Served it with roasted veg cous cous. Will add to my repertoire.

fluffyblueberry's picture
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...oh thought I'd mention though that the sauce was a little thin, but I just put it back on the hob and mixed in a little corn flour and it was fine. Also only added about 2/3 of the apricots - felt that was definitely enough. Aso used regular paprika, which was fine.

fluffyblueberry's picture
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I was shocked how much I enjoyed it. It was very mild, I may have added more spice but I was also feeding a one year old and a three year old, (the 3yr old is v.fussy)...however, both children loved it. I did pulse theirs in the blender a couple of times, (3yr old fussy about any stringy bits of chicken) and mixed it with some rice rather than couscous. I will DEFINITELY be making again.

jeanius's picture
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we all oved this. Next time might up the spices a little but was really delicious.

janemariebrown's picture
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Excellent: cheap, very easy and liked by everyone in my house

mrsp1971's picture
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Yummy and very easy - I added some chilli powder and lemon juice to give it a little more kick. The kids loved it - not a scrap left :)

iainpiles's picture
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I keep making this as its simply superb! I made it again at the weekend with diced rabbit, and also added a chopped red pepper, and again it tasted amazing :)

vanessa3338's picture
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Delicious & simple to make. Made it & chilled until the next day & reheated & the flavours seemed to be even better. Sweet & creamy and yet tastes like it should contain many more calories. Will be a definate favourite from now.

jeanius's picture
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had to use chicken breasts but it was a lovely Friday night meal. Finished off in the slow cooker whilst we went to the pub, added a few extra lentils just to thicken it a bit more. Served with rice. Didn't finish with the mint as it was dark when we got home and couldn't find it in the garden. We will definitely do this again.

lauramcfox's picture

Forgot to say - also added courgette and red pepper - nice addition.

lauramcfox's picture

This was lovely - used chicken breast and added fresh chilli and cayenne pepper to gve it a kick. I also used fresh coriander instead of mint - would highly recommend! Also very easy for dinner parties!

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