Spiced Harissa Chicken and Lentil Tagine

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large diced yellow onion and cook for 5 to 7 minutes until softened.

2. 2

   Stir in 4 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon ground turmeric, 1 teaspoon smoked paprika, and 1 cinnamon stick, cooking for 1 minute until fragrant.

3. 3

   Add 600 grams of boneless, skinless chicken thighs, cut into 1-inch pieces, to the pot and brown lightly on all sides for 3 to 5 minutes.

4. 4

   Pour in 1 can (400 grams) of undrained diced tomatoes, 3 cups (720 ml) of chicken broth, and 2 tablespoons of harissa paste, stirring well to combine.

5. 5

   Add 1 cup (200 grams) of rinsed brown lentils to the pot, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25 to 30 minutes, or until chicken is cooked through and lentils are tender.

6. 6

   Season the tagine with salt and freshly ground black pepper to taste, then stir in 0.5 cup (15 grams) of chopped fresh cilantro and the juice of 0.5 lemon just before serving.