Hungry Highlander

#Moroccan #Braised #Chicken, Lentils, Smoked Paprika and Tomato

Prep Time: 10 Minutes

Marinating Time: 5 hours or overnight if preferred

Total time: 5 hours 40 Minutes (or 40 minutes if you do not marinade)

Servings: 4-5

Moroccan Braised Chicken This recipe was adapted from the recipe by Chef Mike Ward from the Lentils.org website. Inspired by North Africa, this quick and easy one-pot meal draws the warmth of cumin and rich depth of smoked paprika to beautifully layer with the nutty earthiness of the lentils.

Ingredients

For the Marinade (Optional)

2 Tbsp of Garlic and Ginger Paste

½ tsp smoked paprika

½ tsp cumin

1 Tbsp Olive Oil

For the Chicken

1 chicken cut into 8 pieces (or equivalent in breasts and/or thighs), skin on (we used thighs)

1 medium white onion, finely chopped

2 garlic cloves, thinly sliced

1½ Tbsp (20 mL) smoked paprika

1 Tbsp (15 mL) cumin

1 cup (250 mL) split red lentils, rinsed

1 cup (250 mL) whole cherry tomatoes

2 cups (500 mL) low sodium chicken stock

3 bay leaves

1 tsp (5 mL) chilli flakes (optional)

Finely chopped parsley (garnish)

Directions

Mix the marinade ingredients together in a large bowl, add the chicken pieces and mix well ensuring the chicken pieces are well covered, cover the bowl and place in the fridge for five hours or overnight is better. You can skip this stage if you are in a hurry but it won’t be so delicious if you do.

Preheat oven to 200°C (400°F). In an ovenproof frying pan (or cast iron pan) over medium/high heat add a good splash of olive oil. Season chicken generously with salt and pepper on both sides and add to the pan. Be sure not to crowd the pan or the chicken will steam and not sear. Sear the chicken in batches if required. Cook for 3 to 4 minutes on both sides or until golden brown. Remove chicken pieces and set aside.

Remove excess oil from the pan, or add more olive oil if needed. Over medium heat add onions, garlic, smoked paprika, and cumin. Stir for 3 to 5 minutes or until onions become transparent, but not browned. Then add lentils, stock, tomatoes, bay leaves, chilli flakes, and chicken pieces. Slide into oven and bake for 20 to 25 mins (do not add a lid to the pan). Check chicken and lentils for doneness. Place the pan under a pre-heated grill (In the US turn oven off and turn on broiler feature). Brown up the tomatoes for a minute or so then remove pan from oven and check lentils for seasoning. Garnish with finely chopped parsley and extra chilli flakes to taste.