Tajine with Chicken Thighs and Lentils

(2076 votes)
Total Time Icon
Total time: 10 min
Preparation Time Icon
Prep time: 10 min
Yield Icon
Enough for 4 people

🍓 Ingredients

1 small can Tomato peeled
100 grams Lentils green
4 Chicken thighs
80 milliliters Chicken broth
1 Bay leaf
5 twigs Mint fresh
1/2 teaspoons Coriander ground
  Salt and pepper
3 tablespoons Olive oil for frying

🍽 Instructions

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.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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