I’m a big fan of food that can be cooked in one pot. It means less cleaning and usually a lot less time spent in the kitchen. Which means more time spent pottering in the garden or reading that book I’ve been planning to dig into since May. This Moroccan chicken dish ticks all of these boxes. And the kids love it. And if you are super smart you will make a little bit extra to pop into tomorrows lunch boxes.
Prep Time5 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr25 minutesmins
Course: One Pot
Cuisine: Clean Eating
Keyword: moroccan chicken and lentils
Servings: 8people
Author: Stephanie
Ingredients
2Chicken breasts (or 4 x thigh fillets cut into quarters)
1Sweet potatopeeled and diced
1Onion diced
1tspCrushed ginger
½tspCrushed garlic
1tspGround paprika
1tspGround coriander
1tspGround cumin
2tbspOlive oil
2cupsChicken stock
1cupDried lentils
1cupUncooked wholewheat couscous
Instructions
Preheat oven to 180.C / 350'F
Mix together: ginger, garlic, cumin, coriander, paprika, oil to make a paste. Mix paste and chicken until chicken is well coated
Place chicken, lentils, sweet potato, onion and stock in an oven dish. Cover with lid or foil and cook for 1 hour
Remove from the oven and stir through uncooked couscous. Cover
Allow to stand for 10-15 minutes until couscous has absorbed all the sauce
Serve with a spoon of Greek Yogurt and shredded mint leaves (optional)