Moroccan-Style Chicken with Lentils

Name: Moroccan-Style Chicken with Lentils
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 8 boneless skinless chicken thighs; 2 garlic cloves; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp smoked paprika; salt and pepper; 1 large onion; 2 oz split red lentils; 14 oz chopped tomatoes; 1 tbsp tomato ketchup; 3 cup chicken stock; 1 cinnamon stick; 5 oz dried apricots; 1 oz mint leaf

Oven-baked chicken, lentils and coriander, warmed with cumin and smoked paprika. Finish with fresh mint leaves.

2 hr · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 100 min · 120 min total
Difficulty: medium

1
Heat oven to 350°F Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander, salt, pepper 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.
5 min
3
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.
5 min
4
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. Season to taste.
5
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.