Chicken and Lentil Tagine

"From The Best Recipes in the World by Mark Bittman. I haven't tried this yet - posted for safekeeping."
 
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Ready In:
1hr 20mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.).

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Reviews

  1. Delicious and so easy to make! I cooked this in my crockpot since I don't own a tagine --- yet. I followed the recipe except I used boneless, skinless chicken breasts to cut down on calories and used chicken broth in place of the water because I had some in the fridge that needed to be used. This is a very tasty, comforting dish. I halved the recipe since it is just DH & myself these days, but wish I had made the full recipe to have for later. We will be making it again.
     
  2. I used a tagine for this recipe. I thought it might be a bit bland with just tumeric and cinnamon, so I added cumin and paprika as well. I also used half a tin of tomatoes (drained). Perhaps because I was using a tagine or because I used le puy lentils, the liquid did not reduce. Next time I make this dish, I will reduce the water (stock) by at least one cup, maybe two.
     
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Tweaks

  1. Delicious and so easy to make! I cooked this in my crockpot since I don't own a tagine --- yet. I followed the recipe except I used boneless, skinless chicken breasts to cut down on calories and used chicken broth in place of the water because I had some in the fridge that needed to be used. This is a very tasty, comforting dish. I halved the recipe since it is just DH & myself these days, but wish I had made the full recipe to have for later. We will be making it again.
     

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