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North African Inspired Braised Chicken and Lentils

North African Inspired Braised Chicken and Lentils

  • June 8th, 2020
North African Inspired Braised Chicken and Lentils

North African Inspired Braised Chicken and Lentils

This one-pan recipe is packed with flavour and very comforting. When lentils are cooked in broth with meat we honestly believe magic happens. Whether it is Umbrian brown lentils and sausage, Parsi Dhansak with red lentils and mutton, French Puy lentils and pork belly… it’s all a magical mingling of flavours. This is our take on a North African braise. You can add a variety of hardy greens or root vegetables in lieu of the kale and carrots. If you can find Ras el Hanout, substitute the spices in the recipe with it for an even headier aroma.
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Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 3
Calories 976 kcal

Equipment

  • 1 Oven
  • 1 Ovenproof Frying Pan

Ingredients
  

  • 1 Chicken cut into 8 pieces
  • 2-3 tbsp Ghee / Schmaltz / High Heat Cooking Oil
  • 1 medium White Onion finely chopped
  • 2 Garlic Cloves thinly sliced
  • 1 tsp Ginger Powder
  • 1 ½ tbsp Smoked Paprika
  • 1 tbsp Ground Cumin
  • 1 cup Beluga Lentils rinsed and soaked for an hour
  • 1 cup Whole Cherry Tomatoes
  • 1 cup Kale roughly chopped
  • 1 cup Carrots sliced into thicker matchsticks
  • 2 cups Shorba Chicken Bone Broth
  • 3 Bay Leaves
  • 1 tsp Chili Flakes optional
  • Finely Chopped Parsley garnish

Instructions
 

  • Preheat oven to 400°F (200°C)
  • In an ovenproof fry pan (or cast iron pan) over medium/high heat add the oil/fat
  • 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 not to 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 the pan, or add more oil if needed
  • Over medium heat add onions, garlic, ginger, smoked paprika, and cumin (or ras el hanout). Stir for 3 to 5 minutes or until onions become transparent, but not browned
  • Then add lentils, broth, tomatoes, bay leaves, chili flakes, kale, carrots and chicken pieces. Slide into oven and bake for 20 to 25 mins (do not add a lid to the pan)
  • Check chicken and lentils for doneness. Turn oven off and turn on broiler feature. Brown up the tomatoes for a minute or so then remove pan from oven and check lentils for seasoning
  • Garnish with finely chopped parsley and extra chili flakes to taste

Notes

This one-pan recipe is packed with flavour and very comforting. When lentils are cooked in broth with meat we honestly believe magic happens. Whether it is Umbrian brown lentils and sausage, Parsi Dhansak with red lentils and mutton, French Puy lentils and pork belly… it’s all a magical mingling of flavours. This is our take on a North African braise. You can add a variety of hardy greens or root vegetables in lieu of the kale and carrots. If you can find Ras el Hanout, substitute the spices in the recipe with it for an even headier aroma.
Keyword Braised Chicken, Braised Chicken and Lentils, North African Inspired Braised Chicken
Shorba Broth Bar
mithalee@shorbabrothbar.com 1 (778) 302-0488
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