Moroccan-style chicken with lentils

Moroccan-style chicken with lentils

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(74 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins

Easy

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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Ingredients

  • 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

    Chicken

    chik-en

    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
    Cumin

    Cumin

    q-min

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

  • 1 tbsp ground coriander seeds
  • 1 tbsp sweet paprika
    Paprika

    Paprika

    pa-preek-ah

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

  • 1 large onion, finely sliced
    Onion

    Onion

    un-yun

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

  • 50g split red lentil
    Lentils

    Lentils

    len-til

    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)
    Mint

    Mint

    mi-nt

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

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.

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Comments, questions and tips

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bradleynelson27
19th Feb, 2012
This was really good, i didnt alter any ingredients; kept them as they are and my wife sure loved this!
adamj1984
17th Jan, 2012
4.05
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
12th Jan, 2012
5.05
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
26th Dec, 2011
5.05
Delicious though I did add a bit more spice. Quorn chicken style pieces make a good vegetarian alternative.
susannahgrammar's picture
susannahgrammar
13th Dec, 2011
5.05
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
26th Oct, 2011
5.05
It is so easy and we all loved it.
bells74
22nd Oct, 2011
5.05
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
3rd Oct, 2011
5.05
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
11th Sep, 2011
3.05
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
22nd Aug, 2011
4.05
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.

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