Chicken and Lentil Tagine |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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From The Best Recipes in the World by Mark Bittman. Ingredients:
2 tablespoons extra virgin olive oil |
2 1/2 lbs chicken pieces, trimmed of excess fat |
2 garlic cloves, sliced |
2 tomatoes, cored and chopped |
2 teaspoons ground turmeric |
salt and pepper |
1 quart water |
1 bunch fresh cilantro or 1 large parsley sprig, tied together with kitchen string |
2 cinnamon sticks |
1 cup dried lentils |
2 onions, sliced |
Directions:
1. Put the oil in a deep skillet or casserole, preferably non-stick with a lid.
2. Place over medium-high heat and wait a minute or so, until the oil is hot.
3. Add the chicken, skin side down, and brown it well, turning pieces until all sides are browned. 10 to 15minutes.
4. Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper.
5. Pour in 1 quart of water, along with the herb bundle and cinnamon sticks.
6. Cover, turn heat to low, and simmer for about 20 minutes.
7. Add the lentils, cover, and simmer until they’re soft, about 25 minutes more. Discard the herbs and cinnamon sticks, season to taste with salt and pepper, and serve.
8. (You can prepare the dish up to a day ahead and refrigerate before reheating. You may need to add a little water to thin the sauce a bit.).
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