Best Lentil Chicken Tagine Recipes

LENTIL & CHICKEN TAGINE

Lentil & Chicken Tagine image

This recipe is good even without the chicken. I use my pressure cooker to cut down on the cook time. If you are using a regular pot the time should be doubled.

Provided by FDADELKARIM

Categories One Dish Meal

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless skinless chicken breasts
3 cups water
1 (8 ounce) can tomato sauce
2 tablespoons fresh parsley, finely chopped
1/2 medium onion, chopped
1 small chicken bouillon cubes or 1/2 large chicken bouillon cube
1 tablespoon olive oil
1 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dry lentils

Steps:

Place all the ingredients into the pressure cooker or regular pot.
Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
Note: When using a regular pot the cook time should be around 25 minutes.
In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.

Nutrition Facts : Calories 644.1, Fat 13.4, SaturatedFat 2.5, Cholesterol 193.9, Sodium 1469.7, Carbohydrate 45.4, Fiber 21.3, Sugar 5.6, Protein 82.4

CHICKEN AND LENTIL TAGINE

Chicken and Lentil Tagine image

Categories Bread Sauce Chicken Side Stew Lentil Simmer

Yield makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
2 garlic cloves, sliced
2 onions, sliced
2 tomatoes, cored and chopped
2 teaspoons ground turmeric
Salt and black pepper to taste
1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string
2 cinnamon sticks
1 cup dried lentils, picked over

Steps:

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 quart water, along with the cilantro bundle and cinnamon sticks. Cover, turn the heat to low, and simmer for about 20 minutes.
Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the cilantro bundle and cinnamon sticks, season to taste with salt and pepper, and serve. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and serving; you may have to add a little water to thin the sauce a bit.)
Chicken and Chickpea Tagine
In step 3, substitute 1 cup cooked (page 431) or nearly cooked chickpeas for the lentils.

CHICKEN AND LENTIL TAGINE

Chicken and Lentil Tagine image

From The Best Recipes in the World by Mark Bittman. I haven't tried this yet - posted for safekeeping.

Provided by Sandyg61

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
2 1/2 lbs chicken pieces, trimmed of excess fat
2 garlic cloves, sliced
2 tomatoes, cored and chopped
2 teaspoons ground turmeric
salt and pepper
1 quart water
1 bunch fresh cilantro or 1 large parsley sprig, tied together with kitchen string
2 cinnamon sticks
1 cup dried lentils
2 onions, sliced

Steps:

Put the oil in a deep skillet or casserole, preferably non-stick 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, turning pieces until all sides are browned. 10 to 15minutes.
Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper.
Pour in 1 quart of water, along with the herb bundle and cinnamon sticks.
Cover, turn heat to low, and simmer for about 20 minutes.
Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the herbs and cinnamon sticks, season to taste with salt and pepper, and serve.
(You can prepare the dish up to a day ahead and refrigerate before reheating. You may need to add a little water to thin the sauce a bit.).

Nutrition Facts : Calories 642, Fat 33.6, SaturatedFat 8.5, Cholesterol 129.4, Sodium 137.3, Carbohydrate 38.3, Fiber 16.6, Sugar 5.1, Protein 45.9