Moroccan Chicken Tagine with Lentils
Servings
4Serving size
2 1/2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 3 tsp. Olive oil (divided) |
| 16 ounces Boneless, skinless chicken thighs (cut into chunks) |
| 1 large White onions (diced) |
| 4 clove Garlic, raw (thinly sliced) |
| 1/4 tsp. Cayenne pepper |
| 1/2 tsp.. Ground cumin |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. No salt added tomato paste |
| 2 tsp.. Honey |
| 1 cup No salt added vegetable stock (or no salt added chicken stock) |
| 1/2 cup, packed Raisins |
| 1 cup Green Lentils |
Instructions
Add the remaining 2 teaspoons of oil to the pan and then the onions. Cook for about three minutes tossing frequently. Add the garlic and cook for another three minutes.
Add the cayenne pepper, cumin, oregano, salt, pepper, tomato paste, honey, chicken broth and 1 cup of water. Stir well and add the raisins and the chicken. Cover and adjust the heat to a simmer. Cook, stirring occasionally, for about 45 minutes.
Add the lentils and cook for about 20 minutes until they are soft. Add more water if necessary, 2 Tablespoons at a time. The sauce should be thick. When the lentils are done, serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love one pot meals like this. They seem so exotic and elegant but they take no time at all. The hardest part is dicing the onions, slicing the garlic and cutting up the chicken. There’s all of about 15 minutes active cooking time, but after getting it into the pan all you have to do is stir occasionally. The sauce is rich and sweet and spicy and savory all at one time.