Moroccan Chicken and Lentils

Embark on a culinary journey with Moroccan Chicken and Lentils, a one-pot masterpiece that combines tender, seared chicken thighs with the earthy richness of lentils, vibrant spices, and a hint of preserved lemon. Infused with aromatic cumin, coriander, cinnamon, and turmeric, this dish is a celebration of warm, bold flavors, balanced by the sweetness of carrots and the brightness of fresh herbs. Simmered to perfection in a savory tomato and chicken stock base, every bite is a harmony of textures and tastes. Perfect for an easy weeknight dinner or a cozy family gathering, this hearty meal pairs beautifully with crusty bread, couscous, or fluffy steamed rice. Add a touch of exotic flair to your table in just under an hour!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoons turmeric powder
• 0.25 teaspoon cayenne pepper (optional)
• 2 cups chicken stock
• 1 cup canned diced tomatoes, drained
• 1 cup dried green or brown lentils, rinsed
• 2 medium carrots, peeled and diced
• 0.5 piece preserved lemon, finely chopped
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Season the chicken thighs with a pinch of salt and black pepper on both sides.

Step 2

Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.

Step 3

Add the chicken thighs to the skillet and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.

Step 4

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil.

Step 5

Add the chopped onion and sauté for 4-5 minutes until softened.

Step 6

Stir in the garlic, ground cumin, ground coriander, cinnamon, paprika, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until aromatic.

Step 7

Pour in the chicken stock and add the diced tomatoes. Bring the mixture to a simmer.

Step 8

Stir in the lentils and carrots. Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.

Step 9

Cover the skillet with a lid, reduce the heat to low, and simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 10

After 30 minutes, stir in the preserved lemon and season with salt and black pepper to taste. Continue to simmer uncovered for an additional 5-10 minutes, or until the lentils are tender and the liquid has slightly thickened.

Step 11

Remove from heat and garnish with chopped cilantro and parsley.

Step 12

Serve hot with crusty bread, couscous, or over steamed rice.

Nutrition Facts

Serving size	1931.7 grams (1931.7g)

Amount per serving	% Daily Value*
Calories	1843

Total Fat 96.10g	123%
Saturated Fat 18.90g	95%
Polyunsaturated Fat 4.00g
Cholesterol 543mg	181%
Sodium 5110mg	222%
Total Carbohydrate 91.90g	33%
Dietary Fiber 29.90g	107%
Total Sugars 25.50g
Protein 155.30g	311%

Vitamin D 28IU	140%
Calcium 350mg	27%
Iron 20mg	111%
Potassium 3074mg	65%

*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.

Source of Calories

Fat: 46.7%

Protein: 33.5%

Carbs: 19.8%