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Member recipe

Harissa Chicken with Lentils

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Cooking time

Prep: 10 minutes Cook: 40 minutes

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Serves 4

Super-healthy, spicy, succulent chicken one-pot

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  • 1 tablespoon cooking oil e.g. groundnut oil or olive oil
  • 1 red onion, chopped or sliced
  • 1 garlic clove, peeled and crushed
  • 50g harissa paste (I recommend Al Fez)
  • 460g chicken thigh fillets, chopped into bite-size chunks
  • 1 medium carrot, grated
  • 200g dried lentilles vertes or puy lentils
  • 2 x 400g tinned chopped tomatoes
  • Vegetable stock or water


  1. Heat the oil in a large pan. Fry the onion and garlic on a low heat for 5-6 minutes until softened and translucent.

  2. Add the harissa paste and cook for 1 minute.

  3. Add the chicken and cook on a slightly higher heat for 3-4 minutes until browned.

  4. Stir in the carrot and cook for 2 minutes.

  5. Stir in the lentils and tinned tomatoes then add enough stock or water to bring the liquid level up to the top of the ingredients.

  6. Reduce the heat and cook for 25-30 minutes until the lentils are tender and the chicken thoroughly cooked.

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