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Receta Moroccan Chicken With Lentils
by Global Cookbook

Moroccan Chicken With Lentils
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  Raciónes: 6

Ingredientes

  • 3 Tbsp. extra virgin olive oil (45 ml)
  • 4 x whole chicken legs, halved
  • 4 med red potatoes, skin on, cut into 1-inch pcs
  • 1 x small butternut squash, cut into 1-inch pcs
  • 2 clv garlic, chopped
  • 1 1/2 Tbsp. chopped ginger (22 ml)
  • 1/4 c. white wine (60 ml)
  • 2 x cinnamon sticks
  • 4 1/2 c. chicken stock (1125 ml)
  •     coarse salt and freshly cracked pepper, to taste
  •     grated zest of 1 lemon
  • 1 c. red lentils (250 ml)
  • 3/4 c. prunes, minced fine (175 ml)
  • 3 x green onions, minced on the bias

Direcciones

  1. Using a Dutch oven or possibly large pot, heat 2 tbsp. extra virgin olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pcs till well browned, about 5 to 7 min. Transfer chicken pcs to a large plate. Reduce heat to medium high. Add in remaining 1 tbsp. of extra virgin olive oil and add in the potatoes, squash, garlic, and ginger. Deglaze pan with white wine. Add in the cinnamon, chicken stock, lemon zest, lentils and prunes. Season with salt and pepper to taste. Reduce heat to low, cover and cook till chicken is tender, about 45 min to 1 hour. Garnish with green onions. Serve.
  2. This dish is a one pot wonder ... no fuss, easy clean up!