Moroccan Chicken with Lentils

Moroccan chicken with lentils is an aromatic and protein rich slow-cooked meal with just the right amount of spiciness for a cool rainy day.

Recipe

Ingredients

• 2 tbsp olive oil

• 4 chicken thighs

• 1-2 garlic cloves, minced

• 1 tbsp ground cumin

• 1 tbsp ground coriander seeds

• 1 Tbsp. harissa

• 1 large onion, finely sliced

• 1/2 cup split red lentils

• 2 chopped Roma tomatoes

• 1 tbsp tomato paste

• 1 1/2 cups chicken stock

• 1 tsp. cinnamon

• 8-10 whole dried apricots

Directions

In a glass or plastic bowl, combine 1 tbsp olive oil, garlic, cumin, and coriander together, then toss the chicken so that it is covered on all sides.

If using a tagine, set it on a heat diffuser over low heat to warm up. If using a dutch oven, set that over low heat to start warming.

In a large frying pan, brown the chicken on all sides, which should take about five minutes. Remove the chicken to the tagine or dutch oven.

Sweat the onions over low heat in the frying pan and when they're softened, transfer to the tagine/dutch oven.

Add the tomatoes, tomato paste, chicken stock cinnamon and apricots to the tagine/dutch oven. Bring the mixture to a boil and then reduce to a low simmer.

Cover and simmer for 90 minutes.

Serve hot over couscous or rice.

Full printable recipe at http://ift.tt/1KZQJPx

bon appetit