Moroccan-style chicken with lentils

Name: Moroccan-style chicken with lentils
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: Serves 2 adults and 2-3 children
Cuisine: moroccan
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 lentil; 400g can chopped tomato; 1 tbsp tomato ketchup; 700ml chicken stock; 1 cinnamon stick; 200g whole dried apricot; handful mint leaves, to serve (optional)

4.70 (114)

⏱ 120 mins 🍽 Serves 2 adults and 2-3 children 🌶 moroccan ✅ Easy 🏷 Main course

This family-friendly dish brings the vibrant tastes of North Africa to your table. Chicken thighs are coated in a fragrant spice rub of cumin, coriander and paprika, then slow-cooked with lentils, dried apricots and tomatoes in a cinnamon-infused stock. The result is tender meat in a deeply flavoured, thickened sauce. It is traditionally served scattered with fresh mint over a bed of couscous or rice. The recipe yields enough for two adults and two to three children.

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 lentil
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock
1 cinnamon stick
200g whole dried apricot
handful mint leaves, to serve (optional)

Method

Set your oven to 180C/fan 160C/gas 4. Coat the chicken thighs with 1 tbsp of the olive oil. Combine the crushed garlic, cumin, coriander and paprika, then rub this mixture over all sides of the chicken.
Warm a large flameproof casserole. Cook the chicken thighs for 5 mins until they are golden on each side. You may need to cook them in 2 batches if your casserole is small. Remove the chicken. Reduce the heat, add the last tbsp of oil and cook the sliced onion for 5 mins until soft.
Mix in all the remaining ingredients except the mint and bring the mixture to a boil. Lay the chicken thighs on top and add any collected juices. Put the lid on and cook in the oven for 1½ hrs, until the chicken is tender and the sauce has thickened. You can cool and freeze it now for up to 1 month. Thaw completely in the fridge before reheating gently. Finish with mint leaves and serve with couscous or rice.

Nutrition (per serving)

Calories461 kcal

Fat13 g

Saturates3 g

Carbs40 g

Sugars1 g

Fibre6 g

Protein48 g

Sodium580 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinemoroccan

DietHealthy