Morrocan Chicken & Lentil Stew

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 1

Calories per serving: 1053

Fat per serving: 31

Morrocan Chicken & Lentil Stew

Instead of serving a tagine chicken dish, why not try making it with Lentils? That's what I asked myself when I came up with this recipe. You can easily mix it up by using apricots or dates instead of the prunes.

, May 1, 2012


  • 3/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp coriander
  • 1/4 tsp turmeric
  • 1/8 tsp cinnamon
  • 6 pitted prunes
  • Olive oil
  • 1 small onion
  • 1/2 tsp minced garlic
  • 1/3 cup lentils
  • 1 chicken breast
  • 1/8 cup golden raisins
  • 1 1/4 cup water
  • Freshly ground or coarse pepper


  1. Mix cumin, paprika, coriander, turmeric & cinnamon together and set aside.
  2. Quarter and slice the onion then roughly chop prunes and set aside.
  3. Chop chicken into1-2 inch pieces.
  4. Heat olive oil in small wok, when hot saute the onions and garlic until the onions have softened.
  5. Reduce the heat to medium and add the lentils and stir to coat well. Cook until they are slightly browned then add the chicken pieces.
  6. Continue to cook over medium heat until the chicken has browned.
  7. Add the spices and stir well to fully coat the chicken with the spices.
  8. Add the prunes, raisins and 1 1/4 cups water.
  9. Simmer for 15-20 minutes until lentils are cooked and sauce has thickened. Add additional water if it dries out before the lentils are cooked. Be careful not to overcook the lentils.
  10. Add pepper to taste while cooking.

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