Moroccan Chicken With Lentils Recipe

Name: Moroccan Chicken With Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil 45 ml; 4 whole chicken legs halved; 4 red potatoes mediums, skin on, cut into 1-inch pieces; 1 butternut squash small, cut into 1-inch pieces; 2 garlic minced; 1 1/2 tablespoons minced ginger 22 ml; 1/4 cup white wine 60 ml; 2 cinnamon sticks; 4 1/2 cups chicken stock 1125 ml; coarse salt; cracked pepper; 1 lemon; 1 cup red lentils 250 ml; 3/4 cup prunes chopped fine, 175 ml; 3 green onions chopped on the bias

Servings: persons

3 tablespoons olive oil 45 ml
4 whole chicken legs halved
4 red potatoes mediums, skin on, cut into 1-inch pieces
1 butternut squash small, cut into 1-inch pieces
2 garlic minced
1 1/2 tablespoons minced ginger 22 ml
1/4 cup white wine 60 ml
2 cinnamon sticks
4 1/2 cups chicken stock 1125 ml
coarse salt
cracked pepper
1 lemon
1 cup red lentils 250 ml
3/4 cup prunes chopped fine, 175 ml
3 green onions chopped on the bias

1
Using a Dutch oven or large pot, heat 2 tbsp. olive oil over high heat.
2
Season the chicken with salt and pepper.
3
Sear the chicken pieces until well browned, about 5 to 7 minutes.
4
Transfer chicken pieces to a large plate.
5
Reduce heat to medium high.
6
Add remaining 1 tbsp. of olive oil and add the potatoes, squash, garlic, and ginger.
7
Deglaze pan with white wine.
8
Add the cinnamon, chicken stock, lemon zest, lentils and prunes.
9
Season with salt and pepper to

1262

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil 45 ml, 4 whole chicken legs halved, 4 red potatoes mediums, skin on, cut into 1-inch pieces, 1 butternut squash small, cut into 1-inch pieces, and more.

Yes, Moroccan Chicken With Lentils 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.

That's it — enjoy your meal!

Moroccan Chicken With Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions