Apricot & Red Lentil Chicken

I used to hate even just the idea of meat and fruit together, but I found as I got older and my tastes (matured?) changed that I began to enjoyed some combinations of fruit and meat. I love apricots and I think they are great in this tagine style dish. I served this over couscous in the picture above, but 99% of the time I go with rice.

Ingredients

• 1 TBSP ground cumin
• 1 TBSP sweet paprika
• 1 TBSP ground coriander
• 1/4 tsp each of table salt & black pepper
• 2 TBSP olive oil, divided
• 8 skinless, boneless chicken thighs
• 1 large red onion, finely sliced
• 2 tsp grated or finely diced fresh garlic
• 1 tsp red wine vinegar
• 1 tsp tomato paste
• 1/2c/100g red lentils
• 14 oz/400g diced tomatoes in juice
• 2 Knorr chicken stock cubes dissolved into 24 oz/700 ml boiling hot water
• 1/4 tsp cinnamon
• 3.5oz/100g dried apricots
• small bunch of cilantro and/or mint leaves (optional)

Instructions

1. Preheat the oven to 350f/180c.
2. Put a heavy, ovenproof pot with a tight fitting lid, on the stove over medium heat
3. Combine the cumin, paprika, coriander, salt & pepper and stir to mix
4. Rub chicken with 1 TBSP of the oil, then sprinkle the spice mix over the oiled chicken and rub well to coat on all sides
5. Add the chicken to the preheated pan and cook for 3 minutes per side, or until very fragrant and browned
6. Remove the chicken and set aside
7. Add the other 1 TBSP of oil, the garlic and the onions, cook and stir for 6 minutes, or until the onion is soft
8. When the onion is soft, deglaze the pan with the vinegar and then stir in the tomato paste, cook and stir the tomato paste with the onion and garlic for 1 minute
9. Stir in the prepared chicken stock, tomatoes, cinnamon, lentils and apricots
10. Bring to a boil, stirring occasionally
11. Once boiling, turn off the heat and add the chicken thighs + any juices
12. Cover and place in the center of the preheated oven for 1 hour and 20 minutes
13. After 1 hour and 20 minutes, remove the pot from the oven and let rest for 10 minutes before opening.
14. Open, stir gently, taste and correct seasonings before serving
15. Serve with fresh coriander and/or mint leaves scattered over the top (optional)

Serves 4 – Goes well served over either rice and couscous

Notes

• I think whole apricots are nice in this but most people prefer them cut in half… sometimes I cut them in half like a burger bun to keep the shape but cut down on the hit of apricot you might get in one bite.
• In the picture, I’ve served this over a couscous made with vegetable stock and then tossed with chopped coriander, toasted almonds, golden raisins and finely sliced rings of green onion.
• I don’t think that other types of lentils will work for this recipe, but I’ve never tried anything else. Red lentils cook quickly and go a little mushy which is perfect for this dish.