In this basic recipe the spicing is Moroccan, but there is no reason why that can't be changed, see the alternatives at the end of the recipe.
This spicy chicken recipe is quite a filling dish as it contains lentils as well as the chicken and vegetables, but if you feel you need a little more, then serve with rice or couscous.
If you can, buy free range chicken for added flavour.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 3 tbsp vegetable or olive oil
- 1 large onion, peeled and finely chopped
- 1 tbsp fresh ginger, peeled and grated
- 3 garlic cloves, minced
- 4 chicken breasts, skinned and cut into large bite-sized chunks
- 3 tsp Moroccan spice blend mix (Raas al Hanout is good)
- 115g / 4 oz red lentils, washed
- 115g / 4 oz finely chopped apricots
- Juice of 1 lemon
- 1 litre / 2.2 pints/ hot chicken or vegetable stock
- ½ cup fresh mint, chopped
- ½ cup fresh cilantro/coriander, chopped
- ½ cup pomegranate seeds or dried cranberries (optional)
- Heat the oil in a deep frying pan to medium hot. Add the onion and cook for 5 mins on a medium heat taking care not to burn.
- Add the ginger and garlic and cook for 3 minutes more.
- Raise the heat slightly and add the chicken, stir and cook for a further 5 minutes.
- Add the spices and stir well to make sure the chicken is coated. Add the lentils, apricots and lemon juice, stir once more, then finally add 3/4 of the stock, lower the heat and cook on a gentle simmer for 15 minutes. Add more hot stock if the mixture is becoming too thick.
- Add the cilantro/coriander and mint plus the pomegranate seeds or cranberries and stir. Leave to stand for a few minutes, check the stew isn't too thick, if it is add a little more hot stock or hot water and serve.