Moroccan Style Chicken with Lentils
Dive into the flavors of North Africa with this Moroccan Style Chicken with Lentils, a one-pot wonder that's bursting with warmth and complexity. Tender, golden-seared chicken thighs are simmered in an aromatic blend of spices like cumin, coriander, cinnamon, and turmeric, creating a rich, savory base. Sweet dried apricots, tangy lemon zest, and hearty lentils are added for a perfect balance of textures and bright flavors, while carrots add a subtle earthiness. The dish is finished with a vibrant garnish of fresh parsley, making it as inviting to the eyes as it is to the palate. Ready in under an hour, this savory and slightly sweet dish pairs beautifully with couscous, rice, or crusty bread, making it an ideal choice for a comforting midweek meal or a show-stopping dinner gathering. Perfect for those craving the warm and exotic tastes of Moroccan cuisine!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 15 ounces, drained and rinsed canned lentils
- 2 medium, sliced into rounds carrots
- 0.5 cup, chopped dried apricots
- 1 zested and juiced lemon
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 4-5 minutes per side. Remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, and ground turmeric. Cook for 1 minute until aromatic.
Add the tomato paste to the skillet and stir to coat the onions and spices. Cook for another 1-2 minutes.
Pour in the chicken stock and stir well, scraping up any browned bits from the bottom of the skillet.
Return the seared chicken thighs to the skillet along with the sliced carrots and chopped dried apricots. Bring the mixture to a simmer.
Cover the skillet, reduce the heat to low, and cook for 25 minutes, or until the chicken is tender and cooked through.
Stir in the drained and rinsed lentils, lemon zest, and lemon juice. Simmer uncovered for an additional 5 minutes, allowing the flavors to meld.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving. Serve warm with couscous, rice, or crusty bread.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3232 mg | 141% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 40.8 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 331 mg | 25% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3298 mg | 70% | |
*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.
