Serve this rich Moroccan-style chicken dish with rice or couscous and a generous dollop of yoghurt.
2 tbsp olive oil
8 skinless boneless chicken thighs
2 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander seed
1 tbsp sweet paprika
1 large onion, ﬁnely sliced
50g/2oz split red lentils
400g can chopped tomatoes
1 tbsp tomato ketchup
700ml/1¼pts chicken stock
1 cinnamon stick
200g/8oz whole dried apricots
handful mint leaves, to serve, optional
Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
Heat a large ﬂameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.
PER ADULT SERVING
461 kcalories, protein 48g, carbohydrate 40g, fat 13g, saturated fat 3g, ﬁbre 6g, added sugar 1g, salt 1.45g