Moroccan Chicken With Lentils


3 tablespoons olive oil (45 ml)
4 whole chicken legs, halved
4 mediums red potatoes, skin on, cut into 1-inch pieces
1 small butternut squash, cut into 1-inch pieces
2 clv garlic, minced
1 1/2 tablespoons minced ginger (22 ml)
1/4 cup white wine (60 ml)
4 1/2 cups chicken stock (1125 ml)
coarse salt and freshly cracked pepper, to taste
grated zest of 1 lemon
1 cup red lentils (250 ml)
3/4 cup prunes, chopped fine (175 ml)
3 green onions, chopped on the bias


Using a Dutch oven or large pot, heat 2 tbsp. olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pieces until well browned, about 5 to 7 minutes. Transfer chicken pieces to a large plate. Reduce heat to medium high. Add remaining 1 tbsp. of olive oil and add the potatoes, squash, garlic, and ginger. Deglaze pan with white wine. Add the cinnamon, chicken stock, lemon zest, lentils and prunes. Season with salt and pepper to
This dish is a one pot wonder ... no fuss, easy clean up!




6.0 servings


Thursday, December 10, 2009 - 12:57am



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