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    You are in: Home / Recipes / Chicken and Lentil Tagine Recipe
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    Chicken and Lentil Tagine

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Sandyg61's Note:

    From The Best Recipes in the World by Mark Bittman. I haven't tried this yet - posted for safekeeping.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the oil in a deep skillet or casserole, preferably non-stick with a lid.
    2. 2
      Place over medium-high heat and wait a minute or so, until the oil is hot.
    3. 3
      Add the chicken, skin side down, and brown it well, turning pieces until all sides are browned. 10 to 15minutes.
    4. 4
      Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper.
    5. 5
      Pour in 1 quart of water, along with the herb bundle and cinnamon sticks.
    6. 6
      Cover, turn heat to low, and simmer for about 20 minutes.
    7. 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. 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.).

    Ratings & Reviews:

    • on February 25, 2008

      55

      Delicious and so easy to make! I cooked this in my crockpot since I don't own a tagine --- yet. I followed the recipe except I used boneless, skinless chicken breasts to cut down on calories and used chicken broth in place of the water because I had some in the fridge that needed to be used. This is a very tasty, comforting dish. I halved the recipe since it is just DH & myself these days, but wish I had made the full recipe to have for later. We will be making it again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 29, 2008

      45

      I used a tagine for this recipe. I thought it might be a bit bland with just tumeric and cinnamon, so I added cumin and paprika as well. I also used half a tin of tomatoes (drained). Perhaps because I was using a tagine or because I used le puy lentils, the liquid did not reduce. Next time I make this dish, I will reduce the water (stock) by at least one cup, maybe two.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken and Lentil Tagine

    Serving Size: 1 (591 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 642.0
     
    Calories from Fat 302
    47%
    Total Fat 33.5 g
    51%
    Saturated Fat 8.5 g
    42%
    Cholesterol 129.3 mg
    43%
    Sodium 137.3 mg
    5%
    Total Carbohydrate 38.3 g
    12%
    Dietary Fiber 16.6 g
    66%
    Sugars 5.0 g
    20%
    Protein 45.8 g
    91%

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