Moroccan Chicken & Lentils

  • 2 tsp olive oil
  • 1 large onion, diced
  • 1 red (or yellow) bell pepper, diced 
  • 1 tsp salt
  • 2 tsp fresh grated ginger
  • ½ tsp pepper
  • 1 tbsp Ras El Hanout
  • 1 cup cilantro, chopped, (chop more for garnish)
  • 1 28oz can diced tomatoes
  • 3 cups low sodium chicken stock (or 3 cups water with 1 tbsp Better than Bouillon chicken base)
  • 1 large sweet potato (peeled and chopped into 1/2 inch cubes)
  • 1 ½ cups dry green lentils
  • 1.5 pounds chicken thighs (6-8)
  1. Preheat pot (ideally cast-iron dutch oven) over med-high heat.
  2. Swirl 2 tsp of olive oil in the bottom of pot
  3. Add diced onion and bell pepper and saute, stirring occasionally until tender and transparent (3-4 minutes)
  4. Add garlic, ginger, salt, pepper and spice mix. Saute until fragrant. (1-2 minutes)
  5. Add remaining ingredients. Stir until combined, making certain the chicken and lentils are all under liquid.
  6. Turn down to simmer.
  7. Cook for 90 minutes, stirring occasionally.
  8. Shred chicken.
  9. Dish into bowls. Garnish with chopped cilantro and serve with warm fresh pita.
  1. Add all ingredients (except chicken) to crockpot and stir.
  2. Add chicken and make certain it’s all under liquid.
  3. Set crockpot for 4 hours on high or 8 hours on low.
  4. Pull out chicken and shred, the return to stew and stir.
  5. Dish into bowls. Garnish with chopped cilantro and serve with warm fresh pita.
  1. Press the saute button on your Instant Pot
  2. When the display indicates “hot”, swirl 2 tsp of olive oil in the bottom
  3. Add diced onion and bell pepper and saute, stirring occasionally until tender and transparent (3-4 minutes)
  4. Add garlic, ginger, salt, pepper and spice mix. Saute until fragrant. (1-2 minutes)
  5. Add remaining ingredients. Stir until combined, making certain the chicken and lentils are all under liquid.
  6. Press the Manual Button
  7. Set pressure to high, set time to 25 minutes.
  8. Set lid, make certain pressure valve is set to “sealing”.
  9. After it finishes, let it sit for 20 minutes while the pressure releases naturally.
  10. Stir to shred chicken. Dish into bowls. Garnish with chopped cilantro and serve with warm, fresh pita.

Leave a Reply

Your email address will not be published. Required fields are marked *

The Latest Book


The Soulmate Edition
Oct 20, 2017

Up Next!


Babies & Brownies
Spring 2019

The latest from my kitchen

Pita Bread

Roasted Squash & Root Veggie Soup

Italian Wedding Soup

Shawarma Chicken

Mussels in Tomato Broth

Sangria

Join My Mailing List

The Rainbow Connection    New Books   New Challenge Groups

I will never-ever share, sell, or leak your information!

21-Day Challenge

From Facebook

Search the Site