Moroccan-style chicken with lentils

Moroccan-style chicken with lentils

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(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
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  • 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.

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Comments (86)

mrsp1971's picture

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

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

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

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!

Lovely72's picture

Anyone got any suggestions for vegetables to serve with this?? Thanks

sotondragon's picture

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

annie0176's picture

Loved it!! Will make many times again.

aoife_ahern's picture

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

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

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

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

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

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

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

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.


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