Ingredients
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2
-
2 1/2
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2
-
2
-
2
-
-
1
-
1
-
2
-
1
-
2
-
-
-
-
Directions
Chicken and Lentil Tagine, From The Best Recipes in the World by Mark Bittman I haven’t tried this yet – posted for safekeeping , used a tagine for this recipe I thought it might be a bit bland with just tumeric and cinnamon, so I added cumin and paprika as well I also used half a tin of tomatoes (drained) Perhaps because I was using a tagine or because used le puy lentils, the liquid did not reduce Next time I make this dish, I will reduce the water (stock) by at least one cup, maybe two , Delicious and so easy to make! I cooked this in my crockpot since I don’t own a tagine — yet I followed the recipe except used boneless, skinless chicken breasts to cut down on calories and used chicken broth in place of the water because I had some in the fridge that needed to be used This is a very tasty, comforting dish I halved the recipe since it is just DH & myself these days, but wish I had made the full recipe to have for later We will be making it again
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Steps
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1
Done
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Put the Oil in a Deep Skillet or Casserole, Preferably Non-Stick With a Lid. |
|
2
Done
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Place Over Medium-High Heat and Wait a Minute or So, Until the Oil Is Hot. |
|
3
Done
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Add the Chicken, Skin Side Down, and Brown It Well, Turning Pieces Until All Sides Are Browned. 10 to 15minutes. |
|
4
Done
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Stir in the Garlic, Onions, Tomatoes, Turmeric, and Some Salt and Pepper. |
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5
Done
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Pour in 1 Quart of Water, Along With the Herb Bundle and Cinnamon Sticks. |
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6
Done
|
Cover, Turn Heat to Low, and Simmer For About 20 Minutes. |
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7
Done
|
Add the Lentils, Cover, and Simmer Until Theyre Soft, About 25 Minutes More. Discard the Herbs and Cinnamon Sticks, Season to Taste With Salt and Pepper, and Serve. |
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8
Done
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(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.). |
