Lentil & Chicken Tagine

By Nasseh on February 20, 2008

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Ingredients

    1. 2 lbs boneless skinless chicken breasts
    2. 3 cups water
    3. 1 (8 ounce) cans tomato sauce
    4. 2 tablespoons fresh parsley, finely chopped
    5. 1/2 medium onion, chopped
    6. 1 small chicken bouillon cubes or 1/2 large chicken bouillon cube
    7. 1 tablespoon olive oil
    8. 1 teaspoon ras el hanout spice mix, recipe # 262189
    9. 1/2 teaspoon ginger
    10. 1/2 teaspoon turmeric
    11. 1/2 teaspoon salt
    12. 1/2 teaspoon ground black pepper
    13. 1 cup dry lentils

Directions

  1. Place all the ingredients into the pressure cooker or regular pot.
  2. Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
  3. Note: When using a regular pot the cook time should be around 25 minutes.
  4. In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.