Spiced Chicken and Lentil Tagine

Name: Spiced Chicken and Lentil Tagine
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 1 Whole Chicken; 2 tbsp Duck Fat; 1 large Onion; 4 cloves Garlic; 1 tsp Cumin Seed; 1 tsp Coriander Seed; 1 tsp Turmeric; 1 tsp Paprika; 2 tbsp Chicken Base; 4 cups Water; 1 cup Lentils; 1 can (15 oz) Garbanzo Beans; 1 Lemon; 1 tsp Salt; 1/2 tsp Black Pepper

A hearty and aromatic one-pot meal where a whole chicken is slow-cooked with green lentils, garbanzo beans, and a warm spice blend in a traditional tagine.

20mPrep

120mCook

140mTotal

6Servings

15Ingredients

Ingredients

Whole Chicken1
Duck Fat2 tbsp
Onion1 large
Garlic4 cloves
Cumin Seed1 tsp
Coriander Seed1 tsp
Turmeric1 tsp
Paprika1 tsp
Chicken Base2 tbsp
Water4 cups
Lentils1 cup
Garbanzo Beans1 can (15 oz)
Lemon1
Salt1 tsp
Black Pepper1/2 tsp

Steps

Cut the whole chicken into 8 serving pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings). Pat dry and season generously with salt and pepper.
Heat the duck fat in the base of the tagine over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary. Remove the chicken and set aside.
Reduce the heat to medium. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the minced garlic, cumin seeds, and coriander seeds. Cook for another minute until fragrant.
Stir in the turmeric and paprika. Dissolve the chicken base in 4 cups of hot water to create a broth.
Return the chicken pieces to the tagine. Add the rinsed green lentils, drained garbanzo beans, and the chicken broth.
Cut the lemon in half. Squeeze the juice of one half into the tagine, then place both halves into the pot.
Bring to a simmer, then cover with the tagine lid. Reduce heat to low and cook for 1.5 to 2 hours, or until the chicken is tender and falling off the bone and the lentils are soft.
Check for seasoning and adjust with salt and pepper as needed before serving.

Tips

For a deeper flavor, toast the cumin and coriander seeds in a dry pan before crushing them.
If you don't have a tagine, a Dutch oven with a tight-fitting lid will work as a great substitute.
Ensure the lentils are well-rinsed before adding them to remove any debris.