Moroccan chicken and lentil stew
Recipe ANNA Magazine, Photography Jerry Grajewski
A beautiful pairing of Middle Eastern spices and the sweetness of apricots enrich this easy to make one-pot dinner. It's comforting and delicious–and perfect for cold fall and winter dinners.
Ingredients
2 tablespoons vegetable oil
6 chicken thighs, bone-in
2 carrots, chopped
3 celery ribs, chopped
1 large yellow onion, chopped
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup dried apricots, finely chopped
1 cup brown lentils, rinsed well
3 cups chicken stock, (1 Knorr gel pack with 3 cups water)
Sea salt and freshly ground pepper, to taste
Preparation
In large Dutch oven over medium-high heat, heat oil and brown chicken pieces on all sides about 3 minutes per side; remove and set aside.
Lower heat to medium, to Dutch oven add carrot, celery and onion. Cook until softened, about 10 minutes. Add garlic, ginger, and spices and cook for 5 more minutes. Add apricots, lentils, and stock and bring to a simmer. Add chicken and its accumulated juices, cover and cook over low heat for approximately 45 minutes, until lentils are tender and chicken cooked through. Serves 4.
Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.
