Moroccan-style chicken with lentils

Moroccan-style chicken with lentils

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

By

Magazine subscription – 3 issues for £3

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

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

Comments

Show comments
sotondragon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely dish. Full of flavour, we will certainly be making this again

annie0176's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved it!! Will make many times again.

aoife_ahern's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this. Made it with Beef as I had it in the fridge. Sirloin to be exact. Also didn't have enough apricots so used raisons. Very tasty with wholegrain rice too.

gemmat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mum requested 'moroccan chicken' for her Mother's Day tea so we decided on this recipe. Hadnt got sweet paprika so used 'normal' paprika, probably about a tsp as thats all we had left. Had to use 2 casserole dishes but this couldve been because we were using 4 chicken thighs and 4 drumsticks. It was delicious and everybody loved it! Will definitely make again but might try with a bit more paprika to add a spicier edge.

lizlemur's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious, a bit sweet for me so will try less apricots next time. I chopped the apricots so it was suitable for my children. My 1 year old, 2 year old and husband polished off the lot - always a good sign in our house!

Lovely72's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely dish and very easy to make. Quite a lot of sauce for just 2 of us (used 2 chicken breasts instead of thighs) but added extra cous cous to mop it up! I also used less apricots. Will definitely be making again.

mhairi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A delicious and easy dish to make. I am always looking for easy, home-made, midweek recipes and this was perfect! Also a little bit different. Hit with the husband!

lizzies2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this in the slow cooker and used half the stock, I served it with cous cous which I added chopped preserved lemons and pine nuts. It was a winner would make again.

stelaholder's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fabulous! Really tasty. I put half the amount of apricots and it was just right.
One of my favourite recipes.

elizabethedwards's picture

Made this using chicken legs for my 2 & 4 year old and husband and they all loved it!
Perhaps worth omitting some of the apricots as not all neccessary, but they loved it and gobbled it up.
I served it with brown rice which soaked up all the lovely juices! Yummy!
I also used the hot smoked paprika and it was still just right spice wise for us all - will do again definatley

dylanski's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice texture, I found it a bit too sweet, but that may be because I put it on a slow cook for a couple of hours

poshpause's picture

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!

alisoncameron's picture

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

Deb80's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious!

janeycook's picture

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!

pepeandlou's picture

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

meme55's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious

charliedyer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

lisawiles's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips