Chicken and Lentil Tagine

Name: Chicken and Lentil Tagine
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 2 garlic cloves, sliced; 2 onions, sliced; 2 tomatoes, cored and chopped; 2 teaspoons ground turmeric; Salt and black pepper to taste; 1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string; 2 cinnamon sticks; 1 cup dried lentils, picked over

December 14, 2011

A tagine is the name of both a stew and the pot it’s served in. A North African specialty, it differs from other stews primarily in its sweet spicing. This one, featuring chicken, is bright yellow and alluring. Serve it with rice, warmed pitas, or crusty bread.

Recipe information

Yield
makes 4 servings

Ingredients

2 tablespoons extra virgin olive oil

1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat

2 garlic cloves, sliced

2 onions, sliced

2 tomatoes, cored and chopped

2 teaspoons ground turmeric

Salt and black pepper to taste

1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string

2 cinnamon sticks

1 cup dried lentils, picked over

Preparation

Step 1
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.
Step 2
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.
Step 3
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
Step 4
In step 3, substitute 1 cup cooked (page 431) or nearly cooked chickpeas for the lentils.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsPilaf North African African Moroccan Chicken Poultry Lentil Bean and Legume Vegetable Main Dinner Nut Free Gluten Free Dairy Free Make Ahead Braise Ramadan Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Chicken and Chickpea Tagine

Step 4

Recipe notes