• 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


  • STEP 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.
  • STEP 2
    Add the harissa paste and cook for 1 minute.
  • STEP 3
    Add the chicken and cook on a slightly higher heat for 3-4 minutes until browned.
  • STEP 4
    Stir in the carrot and cook for 2 minutes.
  • STEP 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.
  • STEP 6
    Reduce the heat and cook for 25-30 minutes until the lentils are tender and the chicken thoroughly cooked.

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