Name: Moroccan Chicken with Orange Lentil Paste, Preserved Lemon, Carrots & Potatoes
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
Yield: 4 porciones
Ingredients: 4 chicken thighs (bone-in, skin-on preferred); 0 Salt and freshly ground black pepper, to taste; 2 tbsp unsalted butter (or 1 tbsp butter + 1 tbsp olive oil); 4 cloves garlic, minced; 2 large onions, sliced; 2 large carrots, peeled and cut into 1-inch pieces; 2 medium potatoes, peeled and cut into 1-inch cubes; 1 tsp dried thyme; 1 tsp paprika (optional); 0 Chopped parsley, for garnish; 0 Chopped fresh cilantro, for garnish; 0 For the Orange Lentil Paste:; 1 cup orange (red/orange) lentils, rinsed and drained; 1 onion, finely chopped; 2 cloves garlic, minced; 0.25 cup olive oil; 2 tbsp tomato paste; 1 tbsp ground cumin; 1 tsp ground cinnamon (see note); 0.5 tsp turmeric; 0 Pinch of saffron threads (optional); 0.25 cup chopped dried apricots or dates; 1 preserved lemon, pulp removed and rind finely chopped (about 2-3 tbsp rind); 0 Juice of 1/2 lemon (optional — use sparingly); 0 Salt and black pepper to taste

1

Prep the preserved lemon: Rinse the preserved lemon, discard pulp, and finely chop the rind. If very salty, rinse a bit longer.

2

Make the orange lentil paste: Warm olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute. Add tomato paste, cumin, cinnamon, turmeric, and saffron; cook 1–2 minutes until fragrant.

3

Add lentils, dried apricots (or dates), and chopped preserved lemon rind. Add enough water to cover lentils by about 1 inch (≈2–2½ cups). Simmer, partially covered, until lentils are tender, 15–20 minutes. Mash lightly to form a thick paste; season with salt and pepper. Optionally stir in ½ lemon juice for extra brightness.

4

Season the chicken: Pat thighs dry and season with salt, black pepper, dried thyme, and paprika.

5

Brown the chicken: Heat 1 tbsp butter (or butter + oil) in a large heavy skillet over medium-high. Sear thighs, skin-side down, until golden, about 5–7 minutes per side. Remove and set aside.

6

Sauté aromatics and root vegetables: Add remaining butter if needed. Sauté sliced onions until soft and beginning to caramelize, 6–8 minutes. Add garlic 1 minute. Add carrots and potatoes; toss to coat and season lightly.

7

Assemble and braise on the stove: Nestle browned thighs atop the vegetables. Spoon about two-thirds of the lentil paste around/under the chicken (reserve the rest). Add ½ to ¾ cup water or chicken stock to create a gentle braise. Cover tightly and reduce heat to low.

8

Cook low and slow: Braise 25–30 minutes until chicken cooked through and vegetables tender. Check once; add a splash of water if dry. Remove lid for last 5 minutes if you’d like crisper skin.

9

Finish and serve: Transfer to a platter. Spoon remaining lentil paste over or alongside. Garnish with cilantro and parsley and, if needed, a small squeeze of fresh lemon.

10

Serve hot with couscous or crusty bread to soak up the juices — herbs make all the difference, dear.

Moroccan Chicken with Orange Lentil Paste, Preserved Lemon, Carrots & Potatoes

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Prueba Nuestro Chef IA

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