Moroccan Chicken and Lentils
Embark on a culinary journey with Moroccan Chicken and Lentils, a one-pot masterpiece that combines tender, seared chicken thighs with the earthy richness of lentils, vibrant spices, and a hint of preserved lemon. Infused with aromatic cumin, coriander, cinnamon, and turmeric, this dish is a celebration of warm, bold flavors, balanced by the sweetness of carrots and the brightness of fresh herbs. Simmered to perfection in a savory tomato and chicken stock base, every bite is a harmony of textures and tastes. Perfect for an easy weeknight dinner or a cozy family gathering, this hearty meal pairs beautifully with crusty bread, couscous, or fluffy steamed rice. Add a touch of exotic flair to your table in just under an hour!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoons turmeric powder
- 0.25 teaspoon cayenne pepper (optional)
- 2 cups chicken stock
- 1 cup canned diced tomatoes, drained
- 1 cup dried green or brown lentils, rinsed
- 2 medium carrots, peeled and diced
- 0.5 piece preserved lemon, finely chopped
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Season the chicken thighs with a pinch of salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the skillet and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the chopped onion and sauté for 4-5 minutes until softened.
Stir in the garlic, ground cumin, ground coriander, cinnamon, paprika, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until aromatic.
Pour in the chicken stock and add the diced tomatoes. Bring the mixture to a simmer.
Stir in the lentils and carrots. Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.
Cover the skillet with a lid, reduce the heat to low, and simmer for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, stir in the preserved lemon and season with salt and black pepper to taste. Continue to simmer uncovered for an additional 5-10 minutes, or until the lentils are tender and the liquid has slightly thickened.
Remove from heat and garnish with chopped cilantro and parsley.
Serve hot with crusty bread, couscous, or over steamed rice.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 781 mg | 17% | |
*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.
