Moroccan-style chicken with lentils

Healthy rice recipe for 2 adults and 2-3 children people, takes only 40 mins; recipe has olive oil, chicken, garlic clove, cumin, coriander, paprika, onion, lentil, chopped tomato, tomato ketchup, chicken stock, cinnamon stick, dried apricot and mint.

Moroccan-style chicken with lentils

Moroccan-style chicken with lentils

Recipe by Chef Soomro Course: Healthy rice

2 adults and 2-3 children

Prep time

20 mins


  • Cumin: 1 tbsp ground cumin
  • Coriander: 1 tbsp ground coriander seeds
  • Garlic Clove: 2 garlic cloves, crushed
  • Olive Oil: 2 tbsp olive oil
  • Onion: 1 large onion, finely sliced
  • Chopped Tomato: 400g can chopped tomato
  • Mint: handful mint leaves, to serve (optional)
  • Chicken: 8 skinless boneless chicken thighs
  • Paprika: 1 tbsp sweet paprika
  • Chicken Stock: 700ml chicken stock
  • Lentil: 50g split red lentil
  • Dried Apricot: 200g whole dried apricot
  • Tomato Ketchup: 1 tbsp tomato ketchup
  • Cinnamon Stick: 1 cinnamon stick


  1. Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
  2. Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
  3. Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1 1/2 hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.