Moroccan Style Chicken With Lentils |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Taken from the BBC Good Food Magazine. Can be frozen. Very healthy. Ingredients:
2 tablespoons olive oil |
8 boneless skinless chicken thighs |
2 garlic cloves, crushed |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 tablespoon sweet paprika |
1 large onion, finely sliced |
50 g split red lentils |
400 g chopped tomatoes |
1 tablespoon tomato ketchup |
700 ml chicken stock |
1 cinnamon stick |
200 g whole dried apricots |
handful mint leaf, to serve (optional) |
Directions:
1. Heat oven to 180C/fan 160C/gas 4.
2. Rub 1 tbsp olive oil into the chicken thighs.
3. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
4. Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside.
5. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
6. 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.
7. Cover and cook for 11/2 hrs, until the meat is tender and the sauce thickened.
8. Scatter with fresh mint leaves and serve with couscous or rice.
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