Moroccan Style Chicken with Lentils

Ingredients

• olive oil
• boneless skinless chicken thighs
• garlic cloves
• ground cumin
• ground coriander
• smoked paprika
• salt and pepper
• onion
• split red lentils
• chopped tomatoes
• tomato ketchup
• chicken stock
• cinnamon stick
• dried apricots
• mint leaf

Preparation

1. 1heat oven to 350f rub 1 tbsp olive oil into the chicken thighs
2. 2mix the garlic , cumin , coriander , salt , pepper and paprika together , then rub all over the chicken thighs on both sides
3. 3heat a large flameproof casserole , add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides
4. 4you might need to do this in 2 batches , depending on the size of the casserole
5. 5set the chicken aside
6. 6turn down the heat , add the remaining oil and fry the onion for 5 mins until softened
7. 7stir in the rest of the ingredients , apart from the mint and bring to the boil
8. 8place the chicken thighs on top and pour in any juices
9. 9cover and cook for 1 hrs , until the meat is tender and the sauce thickened
10. 10season to taste
11. 11can be cooled and frozen at this stage for up to 1 month
12. 12defrost thoroughly in the fridge , then gently warm through
13. 13scatter with fresh mint leaves and serve with couscous or rice