Chicken and Lentil Tagine

by Jan 26, 2017


Shake up chicken dinner by using some different seasonings–fenugreek and turmeric in this Moroccan tagine, which is really just a simmered melange of chicken and lentils served over chunks of crusty sourdough. ¬†You don’t need a special tagine cooker, any covered Dutch oven or enameled casserole (Le Creuset, Emile Henry) will work great–you simply want to retain moisture¬†during cooking.

Original recipe from Kitty Morse and her Cooking at the Kasbah (which is one of the cookbooks I’ve used most–highly recommend!)

Chicken and Lentil Tagine


  • 2 tablespoons avocado or olive oil
  • 2 onions, peeled and sliced
  • 1 large tomato or 1/4 cup diced Pomi tomatoes
  • 6 chicken thighs, bone-in with skin
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoons salt
  • 4 cups water
  • a 1" bundle of cilantro stems, tied with kitchen twine
  • 1/4 cup fenugreek seeds or 1 tablespoon ground fenugreek
  • 3/4 cup dry lentils, rinsed and drained
  • 6 cups day-old sourdough bread (or other bakery loaf with crisp crust), torn into bite-sized chunks


  1. In medium Dutch oven or tagine, heat the oil and cook the onions, tomato, chicken, pepper, turmeric, and salt until onions are softened, about 5 - 8 minutes.
  2. Add the water, fenugreek, and cilantro bundle. Bring to boil then reduce heat to a simmer. Cover and cook for 40 - 45 minutes, until chicken is tender. Add the lentils and continue cooking until they are tender, about 20 - 25 more minutes. Discard the cilantro bundle.
  3. At the table, pass the bread pieces, then ladle chicken, lentils and broth over the top.

Don't miss a post!
Go to your RSS reader and enter our URL:

Subscribe to Recipes

Get Posts by Email

Follow Ripe:

Find Amy on Vivino



Pin It on Pinterest