Lesley Waters’ rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous
Prep:20 mins
Serves 2 adults and 2-3 children
2 tbsp olive oil8 skinless boneless chicken thighs2 garlic cloves, crushed1 tbsp ground cumin1 tbsp ground coriander seeds1 tbsp sweet paprika1 large onion, finely sliced50g split red lentil400g can chopped tomato1 tbsp tomato ketchup700ml chicken stock1 cinnamon stick200g whole dried apricothandful mint leaves, to serve (optional)
STEP 1Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.STEP 2Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.STEP 3Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook in the oven for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.
