Soak the lentils overnight. Wash the chicken thighs and then dry them well. Heat the oil in a pan and brown the chicken thighs on all sides, then put them in the tajine and spread the lentils with the tomato around them.
Add the bay leaf, season with the coriander, salt and pepper.
Pour the broth over it. Bring to the boil briefly, close the tajine and reduce the temperature immediately. Cook the dish for 45 minutes in the closed tajine. Wash the mint and pat dry, then chop the leaves very finely. Remove the tajine from the heat, add the mint and mix in briefly.
