Prep 20 mins
Cook 1 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.
- 29.58 ml olive oil
- 8 boneless skinless chicken thighs
- 2 garlic cloves, crushed
- 14.79 ml ground cumin
- 14.79 ml ground coriander
- 14.79 ml smoked paprika
- salt and pepper
- 1 large onion, finely sliced
- 56.69 g split red lentils
- 396.89 g chopped tomatoes
- 14.79 ml tomato ketchup
- 709.77 ml chicken stock
- 1 cinnamon stick
- 141.74 g dried apricots
- 28.34 g 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.
Yum!!! I made a half recipe of this tonight. I used 1/4 teaspoon powdered cinnamon instead of 1/2 a stick and finished it with coriander rather than mint as that's what I had on hand. I don't have my scale with me, but another member weighed the lentils and told me the one ounce I needed was 4 tablespoons. I guessed the apricots and put in 12 (which is about the usual number for this sort of recipe). This was so very good, I would eat it again tomorrow (sadly no leftovers though).
This was fantastic. I did it all on the stove top in my cast iron pot, cooking for 40 minutes after adding the chicken. I used mushroom stock cubes from the health food store since I had no stock on hand. The flavour is wonderful; I added a little hot sauce to increase the spice. Also, I put some green beans from the garden on top to steam for the last 5 minutes and served it over cous cous. Made a great dinner for all. Thank you so much English Rose for posting this recipe!
I love this recipe, and have made it for my young family several times. I wanted to get more pulses into their diet, so this with the lentils is ideal. Rich deepth of flavour without being too much for young taste buds. I do use chicken thighs with bone in, and shredd off later, as the bones add flaour to the stock. I've tried with lamd also, and those north African flavours work so well. Thanks for sharing.