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Thursday, January 23, 2014

Moroccan Chicken with Lentils

Do you sometimes feel like it gets harder and harder to come up with new and exciting dishes to make for your family.  Dishes that you can feel good about feeding to your loved ones.  Dishes that introduce new foods to your picky little eaters that they will eat and enjoy?  You are not alone!

While searching for a dinner idea, I had two things that I wanted to use.  Chicken thighs (because that is what I happened to purchase at the store) and lentils (because I LOVE them and I need more ways to incorporate them into meals my children will eat).

I saw a few different ideas for Moroccan Chicken and decided why not.  The flavors seemed interesting enough and it was full of vegetables that my kids would normally never touch.  The house smelled wonderful as it cooked and I had two smiling and satisfied children (and one happy husband) after dinner.  I hope you enjoy this recipe as much as we did!

Moroccan Chicken with Lentils

1 Tbsp cumin
1-1/2 tsp paprika
1 tsp chili powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp allspice
salt and pepper
6-8 skinless chicken thighs
2 Tbsp olive oil
1 small sweet onion
2-3 carrots (depending on size) peeled and sliced
2-3 ribs celery, sliced
2 cloves garlic, minced
drizzle of balsamic vinegar
1 can diced tomatoes
2 cups chicken broth
2 bay leaves
1 cup lentils, rinsed and picked over
1/2 cup raisins

1. Mix first 7 ingredients and salt and pepper in a bowl.  Pat the chicken thighs dry and coat each thigh with spice mixture.

2.  Heat olive oil in a large saute pan over medium heat.  Add chicken and brown on both sides.  Remove chicken and set aside.

3. To the pan, add onion and cook until translucent.  Stir in the garlic, celery and carrots and saute for an additional minute.  Add a drizzle of balsamic vinegar and scrape up the brown bits from the bottom of the pan.  Stir in the tomatoes, chicken broth, bay leaves, lentils and raisins.  Season with salt and pepper if desire. Place chicken thighs on top.

4.  Bring mixture to a simmer, cover and simmer for 35-40 minutes or until lentils are tender and chicken is cooked through.


  1. Sounds delish! Think we'll try this in our crock pot. We'll let know how well it works that way.

  2. This is delish! And it worked very well in the crock pot. We just added the lentils, chicken broth and tomatoes directly to the crock, held the spiced and braised chx till last, then added the sauteed veggies, and then the chx on top. Cooked it on high for about 3 hours. YUMMO!!


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