1 tbsp olive oil
1 red onion, chopped
1 garlic clove, crushed
50 g harissa
500 g chicken thighs, skin removed, bones removed and diced
1 medium carrot, grated
200 g dried French-style lentils
2 x 400 g canned chopped tomatoes
1.2 litres liquid chicken stock
Flat-leaf parsley, to serve (optional)
- Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
- Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
- Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.