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MOROCCAN BRAISED CHICKEN, LENTILS, SMOKED PAPRIKA, AND TOMATO Recipe

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This recipe for MOROCCAN BRAISED CHICKEN, LENTILS, SMOKED PAPRIKA, AND TOMATO is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken, cut into 8 pieces, skin on
1 medium white onion, finely chopped
2 garlic cloves, thinly sliced
1 1/2 tablespoons smoked paprika
1 tablespoon cumin
1 cup split red lentils, rinsed
1 cup whole cherry tomatoes
2 cups chicken stock
3 bay leaves
1 teaspoon chili flakes
Finely chopped parsley
Directions:
Directions:
In a saucepan over medium high heat, add a good splash of olive oil. Pat chicken on both sides with a paper towel to remove excess moisture. Season generously with salt and pepper on both sides, and add to the pan. Be sure to not crowd the pan or the chicken will steam and not sear. Sear the chicken in batches if required. Cook for 3 to 4 minutes on both sides or until golden brown. Remove pieces, and set aside.

Remove excess oil from pan or add more olive oil if needed. Over medium heat, add onions, garlic, smoked paprika, and cumin. Stir for 3 to 5 minutes or until onions become transparent but not browned. Add lentils, stock, tomatoes, bay leaves, chili flakes, and chicken pieces. Slide into oven, and bake at 400º for 20 to 25 minutes. Do not add a lid. Check chicken and lentils for doneness. Turn oven off, and turn on broiler. Brown up the tomatoes for a minute or so, then remove pan from oven, and check lentils for seasoning. Garnish with parsley and extra chili flakes.

 

 

 

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