Lentil Chicken Tagine
Experience the warm, spiced flavors of North Africa with this Lentil Chicken Tagine, a hearty and aromatic stew that's perfect for cozy nights. Succulent chicken thighs are browned to perfection, then simmered with earthy green lentils, tender carrots, and a medley of fragrant spices like cumin, coriander, cinnamon, and turmeric. The addition of preserved lemon and a touch of honey brings an irresistible balance of tangy and sweet notes, while fresh cilantro adds a burst of brightness to the dish. This one-pot wonder is not only easy to prepare but also deeply satisfying, pairing beautifully with couscous, rice, or crusty bread. With only 15 minutes of prep time and a rich, savory result, this tagine is a must-try for anyone seeking bold flavors and comfort in one dish. Perfect for family dinners or impressing guests, it’s a culinary journey straight to Morocco from the comfort of your kitchen.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon (grated) fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 14 ounces canned diced tomatoes
- 2 cups chicken broth
- 1 cup, rinsed green lentils
- 2 medium, peeled and sliced carrots
- 1 small, diced preserved lemon
- 1 tablespoon honey
- 0.25 cup (chopped) fresh cilantro
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
Instructions
Heat 2 tablespoons of olive oil in a tagine or large heavy-bottomed pot over medium-high heat.
Season the chicken thighs with salt and black pepper, then brown them on both sides (about 3-4 minutes per side). Remove from the pot and set aside.
In the same pot, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the ground cumin, coriander, cinnamon, turmeric, and paprika. Stir well to coat the onions and toast the spices for 30 seconds.
Pour in the canned diced tomatoes and chicken broth. Stir to combine.
Return the browned chicken thighs to the pot and add the rinsed green lentils and sliced carrots.
Bring the mixture to a simmer, then reduce the heat to low and cover. Allow to cook for 40-45 minutes, stirring occasionally, until the lentils are tender and the chicken is cooked through.
Stir in the diced preserved lemon and honey, and season with additional salt and pepper if needed.
Cook uncovered for another 5 minutes to thicken the sauce slightly.
Garnish with fresh chopped cilantro before serving. Serve hot with crusty bread, couscous, or rice.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
