After sharing a photo of this dish on social media, I had a LOT of requests to share the recipe.
We've been having cooked family breakfasts every morning (or brunch over the weekend) and LOVING the amount of time it has given us back in the evenings. Skillet meals have been our 'go to' - they're full meals, with minimal amount of washing-up and the flavour is always amazing.
This Moroccan Braised Chicken recipe is one of our favourites! Now, it's got a hint of spiciness to it.. but let me tell you, I eat the 'kid friendly' sweet chilli sauce and I enjoy this meal.. so it's a pretty safe one for people who enjoy flavour packed meals but don't quite like the heat of a spicy dish.
If you do make this dish, let me know how you like it!!
SERVES: 4-5 people
PREP TIME: 10 minutes COOK TIME: 40 minutes
Ingredients:
5 Chicken Thigh Pieces (about 1kg), skin on
1 Medium Brown Onion, diced
3 Cloves of Garlic, diced
1 Cup of Chicken Stock, low sodium (less salt)
1 Tin of Diced Tomatoes
1 Tbsp Smoked Paprika (Sweet Paprika will NOT have the same effect as Smoked)
1 Tbsp Cumin
1 Cup of Red Lentils
1 punnet of Cherry Tomatoes
Olive Oil
Salt, for seasoning (You can season with pepper too.. we don't.. it makes me choke 😂)
Garnish
Chopped Flat Leaf Parsley - The parsley actually does add to the taste, believe it or not!
Chilli Flakes (you know, the sort you buy in the herbs and spices section) - Totally optional. We sprinkle on about a teaspoon.
Preheat your oven to 200°C Pat down your chicken pieces with a paper towel to remove any of the excess liquids and season with salt.
In a skillet, on your stove, over medium-high heat, add in a few tablespoons worth of Olive oil and add in your onion, garlic, smoked paprika and cumin. Push them about for around 3 minutes, or until your onion starts to become transparent.
Add your chicken pieces in, skin side down, being careful not to overcrowd your pan! (Overcrowding your pan will leave you with chicken pieces that aren't beautiful and brown - you'll end up steaming it and it's just not the same). Cook for about 4 minutes on each side or until golden brown - I like the theory that slightly 'burnt' is flavour.
Add your lentils, stock and diced tomatoes to the pan, giving it all a bit of a stir to combine it all before arranging your chicken pieces to make it all look a bit pretty and add your cherry tomatoes.
Pop it into the oven, uncovered, for 30 minutes. You want the lentils to be soft but NOT soggy.
Garnish with chopped parsley (and chilli flakes, if you wish) and serve! - we like the vibe of having the dish in the middle of the table and letting our guests serve themselves.. just be sure to use a heatproof mat underneath (or two)!
There truly isn't a whole lot to it!
We've had this dish for a Sunday brunch and a midweek dinner and it was super quick and simple! Love it! It's also very budget friendly!
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