How To Make Moroccan-style Chicken with Lentils
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 cup dried lentils, rinsed and drained
- 2 cups chicken broth
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro (optional for garnish)
- Lemon wedges, for serving
Instructions
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In a small bowl, mix together the cumin, paprika, turmeric, cinnamon, ginger, cayenne pepper, and salt. Rub this spice mixture all over the chicken thighs.
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Heat the olive oil in a large skillet over medium heat. Add the chicken thighs, skin-side down, and cook for about 5 minutes until the skin is crispy and browned. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, add the diced onion and minced garlic. Cook until the onion is softened and translucent, about 5 minutes.
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Add the lentils, chicken broth, and diced tomatoes to the skillet. Stir to combine.
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Return the chicken thighs to the skillet, nestling them into the lentil mixture. Bring to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the lentils are tender and the chicken is cooked through.
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Serve the Moroccan-style chicken with lentils hot, garnished with fresh cilantro (if desired) and lemon wedges on the side.
Nutrition
- Calories : 360kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 98mg
- Sodium : 865mg
- Total Carbohydrates : 26g
- Dietary Fiber : 8g
- Sugar : 2g
- Protein : 34g
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