Cook1 hr 40 mins
This rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous. Can be frozen for up to one month.
- 2 tablespoons olive oil
- 8 boneless skinless chicken thighs
- 2 garlic cloves, crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- salt and pepper
- 1 large onion, finely sliced
- 2 ounces split red lentils
- 14 ounces chopped tomatoes
- 1 tablespoon tomato ketchup
- 3 cups chicken stock
- 1 cinnamon stick
- 5 ounces dried apricots
- 1 ounce mint leaf, to serve (optional)
- Heat oven to 350°F Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander, salt, pepper and paprika together, then rub all over the chicken thighs on both sides.
- 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. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
- 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. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Season to taste.
- Can be cooled and frozen at this stage for up to 1 month.
- Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.