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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is good even without the chicken. I use my pressure cooker to cut down on the cook time. If you are using a regular pot the time should be doubled. Ingredients:
2 lbs boneless skinless chicken breasts |
3 cups water |
1 (8 ounce) can tomato sauce |
2 tablespoons fresh parsley, finely chopped |
1/2 medium onion, chopped |
1 small chicken bouillon cubes or 1/2 large chicken bouillon cube |
1 tablespoon olive oil |
1 teaspoon ras el hanout spice mix, ras el hanout - moroccan spice mix |
1/2 teaspoon ginger |
1/2 teaspoon turmeric |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 cup dry lentils |
Directions:
1. Place all the ingredients into the pressure cooker or regular pot.
2. Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
3. Note: When using a regular pot the cook time should be around 25 minutes.
4. In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.
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