Lentil Chicken Tagine Recipes

LENTIL & CHICKEN TAGINE

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.

CHICKEN AND LENTIL TAGINE

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.).

LENTIL TAGINE

Steps:

• Heat a 6 quart Sauce Pot over medium high heat.
• Add in olive oil and coat the pan.
• Add in onions and spices.
• Sweat onions until translucent.
• Add in garlic, ginger and lentils and stir to coat with mixture.
• Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
• Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
• Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
• If tagine gets too thick, adjust consistency with vegetable stock or cold water.
• Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.

CHICKEN AND LENTIL TAGINE

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.