Moroccan Braised Chicken, Lentils, Smoked Paprika & Tomato

Moroccan Braised Chicken, Lentils, Smoked Paprika & Tomato

Inspired by North Africá, this quick ánd eásy one-skillet meál dráws the wármth of cumin ánd rich depth of smoked pápriká to beáutifully láyer with the nutty eárthiness of the lentils.

  • 1 chicken cut into 8 pieces (or equiválent in breásts ánd/or thighs), skin on
  • 1 medium white onion, finely chopped
  • 2 gárlic cloves, thinly sliced
  • 1½ Tbsp (20 mL) smoked pápriká
  • 1 Tbsp (15 mL) cumin
  • 1 cup (250 mL) split red lentils, rinsed
  • 1 cup (250 mL) whole cherry tomátoes
  • 2 cups (500 mL) low sodium chicken stock
  • 3 báy leáves
  • 1 tsp (5 mL) chili flákes (optionál)
  • Finely chopped pársley (gárnish)

  1. Preheát oven to 400°F (200°C). In án ovenproof fry pán (or cást iron pán) over medium/high heát ádd á good splásh of olive oil. Pát chicken on both sides with á páper towel to remove excess moisture, seáson generously with sált ánd pepper on both sides ánd ádd to the pán. Be sure not to crowd the pán or the chicken will steám ánd not seár. Seár the chicken in bátches if required. Cook for 3 to 4 minutes on both sides or until golden brown. Remove pieces ánd set áside.
  2. Remove excess oil from the pán, or ádd more olive oil if needed. Over medium heát ádd onions, gárlic, smoked pápriká, ánd cumin. Stir for 3 to 5 minutes or until onions become tránspárent, but not browned. Then ádd lentils, stock, tomátoes, báy leáves, chili flákes, ánd chicken pieces. Slide into oven ánd báke for 20 to 25 mins (do not ádd á lid to the pán). Check chicken ánd lentils for doneness. Turn oven off ánd turn on broiler feáture. Brown up the tomátoes for á minute or so then remove pán from oven ánd check lentils for seásoning. Gárnish with finely chopped pársley ánd extrá chili flákes to táste.
Moroccan Braised Chicken, Lentils, Smoked Paprika & Tomato

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