Chicken and Lentil Tagine Recipe

Name: Chicken and Lentil Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 2 garlic cloves, sliced; 2 onions, sliced; 2 tomatoes, cored and chopped; 2 teaspoons ground turmeric; Salt and black pepper to taste; 1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string; 2 cinnamon sticks; 1 cup dried lentils, picked over

Servings: persons

2 tablespoons extra virgin olive oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
2 garlic cloves, sliced
2 onions, sliced
2 tomatoes, cored and chopped
2 teaspoons ground turmeric
Salt and black pepper to taste
1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string
2 cinnamon sticks
1 cup dried lentils, picked over

1
Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
2
Place over medium-high heat and wait a minute or so, until the oil is hot.
3
Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
4
Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper.
5
Pour in 1 quart water, along with the cilantro bundle and cinnamon sticks.
6
Cover, turn the heat to low, and simmer for about 20 minutes.
7
Add the lentils, cover, and simmer until theyre soft, about 25 minutes more.
8
Discard the cilantro bundle and cinnamon sticks, season to taste with salt and pepper, and serve.
9
(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.)
10
In step 3, substitute 1 cup cooked (page 431) or nearly cooked chickpeas for the lentils.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat, 2 garlic cloves, sliced, 2 onions, sliced, and more.

Yes, Chicken and Lentil Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Lentil Tagine

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