Chicken and Lentil Tagine

Name: Chicken and Lentil Tagine
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Moroccan
Ingredients: Salt and black pepper to taste; Salt and black pepper to taste; 1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string; 1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string; 2 onions, sliced; 2 garlic cloves, sliced; 2 teaspoons ground turmeric; 2 tomatoes, cored and chopped; 2 tablespoons extra virgin olive oil; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; 1 cup dried lentils, picked over; 2 cinnamon sticks

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A tagine is the name of both a stew and the pot it’s served in. A North African specialty, it differs from other stews primarily in its sweet spicing. This one, featuring chicken, is bright yellow and alluring. Serve it with rice, warmed pitas, or crusty bread.

Ingredients

2 tablespoons extra virgin olive oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or

Africa
Morocco
Main course
Gluten-free
North Africa
Spring
Mediterranean

Method

Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper. Pour in 1