Recipe by Sandyg61
From The Best Recipes in the World by Mark Bittman. I haven't tried this yet - posted for safekeeping.
Top Review by Alskann
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.
- 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 See How It's Made
- Put the oil in a deep skillet or casserole, preferably non-stick with a lid.
- Place over medium-high heat and wait a minute or so, until the oil is hot.
- Add the chicken, skin side down, and brown it well, turning pieces until all sides are browned. 10 to 15minutes.
- Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper.
- Pour in 1 quart of water, along with the herb bundle and cinnamon sticks.
- Cover, turn heat to low, and simmer for about 20 minutes.
- 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.
- (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.).