Chicken and Lentil Tagine

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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

Ingredients Nutrition


  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.).
Most Helpful

5 5

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.

4 5

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.