Ingredients for Lentil Chicken Tagine
- Boneless Skinless Chicken Breasts
- Additional chicken broth as needed
- Tomato Sauce
- Fresh Parsley
- Onion
- Chicken Bouillon Cubes
- Olive Oil
- Ras El Hanout Spice Mix
- Ginger
- Turmeric
- Salt
- Ground Black Pepper
- Dry Lentils
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How to Make Lentil Chicken Tagine
- Heat 1 tablespoon of olive oil in your pressure cooker or large pot over medium heat.
- Add 1 chopped onion and 2 minced cloves of garlic and saute until softened, about 5 minutes.
- Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon saffron threads (optional), and a pinch of cayenne pepper. Cook for 1 minute more, stirring constantly.
- Add 1 cup brown or green lentils, rinsed, 1 pound boneless, skinless chicken thighs (cut into 1-inch pieces), 1 (14.5 ounce) can diced tomatoes, undrained, 2 cups chicken broth, and 1/2 cup chopped cilantro. Stir well to combine.
- **Pressure Cooker:** Secure the lid and cook on high pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
- **Stovetop:** Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40 minutes, or until the lentils are tender and the chicken is cooked through. Stir occasionally.
- Open the lid and stir. Add more chicken broth if needed to reach desired consistency.
- Simmer for an additional 5 minutes, uncovered.
- Taste and adjust seasoning as needed. Garnish with extra cilantro before serving.
- Serve hot with crusty bread for dipping – the Moroccan way!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
22g
Fat
12g
Carbs
15g
