Lentil Chicken Tagine Recipes

CHICKEN TAGINE

Steps:

• Pat the chicken dry, and season well with salt and pepper.
• Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.
• To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
• Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

CHICKEN AND LENTILS

Steps:

• Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
• Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
• Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
• Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

MOROCCAN-STYLE CHICKEN WITH LENTILS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander 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. 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.

LENTIL & CHICKEN TAGINE

Steps:

• Place all the ingredients into the pressure cooker or regular pot.
• 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.
• Note: When using a regular pot the cook time should be around 25 minutes.
• In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.

CHICKEN AND LENTIL TAGINE

Steps:

• Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
• Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper. Pour in 1 quart water, along with the cilantro bundle and cinnamon sticks. Cover, turn the heat to low, and simmer for about 20 minutes.
• Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the cilantro bundle and cinnamon sticks, season to taste with salt and pepper, and serve. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and serving; you may have to add a little water to thin the sauce a bit.)
• Chicken and Chickpea Tagine
• In step 3, substitute 1 cup cooked (page 431) or nearly cooked chickpeas for the lentils.

LENTIL AND PUMPKIN TAGINE

Steps:

• In a saucepan over medium heat, warm the butter or oil.
• Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
• Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
• Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.

CHICKEN AND LENTIL TAGINE

Steps:

• Put the oil in a deep skillet or casserole, preferably non-stick with a lid.
• Place over medium-high heat and wait a minute or so, until the oil is hot.
• Add the chicken, skin side down, and brown it well, turning pieces until all sides are browned. 10 to 15minutes.
• Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper.
• Pour in 1 quart of water, along with the herb bundle and cinnamon sticks.
• Cover, turn heat to low, and simmer for about 20 minutes.
• Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the herbs and cinnamon sticks, season to taste with salt and pepper, and serve.
• (You can prepare the dish up to a day ahead and refrigerate before reheating. You may need to add a little water to thin the sauce a bit.).