Best 5 Moroccan Style Chicken With Lentils Recipes

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Steps:

• Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
• Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
• Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
• Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

RFISSA (MOROCCAN CHICKEN WITH LENTILS)

Steps:

• Wash the chicken & marinate it in a mixture of grated onion, olive oil, ginger, ras el hanout, salt, & pepper for at least 2 hours in the refrigerator.
• Note: The m'semmen takes the longest to make & it should be started before cooking the chicken. I find it helpful to make 2 smaller batches instead of 1 large one. One to make before cooking the chicken & the other to make while the chicken is cooking.
• M'semmen: In a large bowl mix 2 1/2 cups of flour with 1 tsp salt & 1 tsp sugar. Add enough lukewarm water to the mixture to form a stiff dough. (Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands, add a little more flour. The right consistency should allow the dough to pull easily off your fingers).
• Knead the mixture for 5 minutes until it forms a smooth dough. Pull the dough apart into golf ball size balls, around 12-15. Pour 1 tablespoon of oil onto a large pizza pan. Lightly roll each ball in the oil then place back into the bowl (this helps insure the balls do not dry out).
• Note: The next steps is where you really should have 2 people. One to form the m'semmen & one to cook it.
• Person 1: Make sure your hands & the pizza pan are well oiled (you will have to keep adding more oil for each ball). Take one ball & gently spread it out with your oiled fingertips stretching the dough in all directions until it is very thin. (It should be thin like paper but you don't want it to pull apart).
• Person 2: Drizzle a small amount of oil in a large frying pan with your finger tips. Heat the pan over medium heat until it gets hot. Lay one sheet of m'semmen in the pan & cook on each side until it has golden spots.
• Repeat the previous 2 steps until each ball has been cooked. Place the m'semmen on a plate to be used later.
• In a 8 or 10 quart pressure cooker place 4 cups of water, onion strips, parsley, spices (except the fenugreek), oil, & chicken. Simmer, uncovered, on medium heat for 10 minutes. After that time turn the chicken over & simmer, uncovered, for 10 minutes more. (You may use a regular pot if you don't have a pressure cooker. The cook times here are the same).
• While the chicken is simmering start your second batch of m'semmen, repeating all the steps for it. You should end up with around 25 sheets of m'semmen in all.
• After the chicken is done simmering add the lentils, smen, fenugreek & another cup of water to the bottom of the pressure cooker. Make sure the chicken is breast side down. Seal with the lid & cook for 10-15 minutes more, after it begins to hiss. It is ready when the chicken & lentils are tender. (If using a regular pot the cook time is longer, around 30-40 minutes).
• Take all the m'semmen sheets & shred them into 1 inch pieces. Place them in the top of a couscoussier or steamer. Steam them until they are limp & warm.
• Scatter a thin layer of shredded m'semmen in the bottom of a large deep platter. Place the chicken in the middle of the platter. Litter the rest of the m'semmen around the chicken. Pour a generous amount of lentils & sauce over the chicken & m'semmen. Put any extra sauce into a bowl with a ladle to be used to dish up additional sauce while eating.

MOROCCAN STYLE CHICKEN WITH LENTILS

Steps:

• Heat 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.
• Heat 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.
• Stir 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 for 1½ hrs, until the meat is tender and the sauce thickened.
• Scatter with fresh mint leaves and serve with couscous or rice.

MOROCCAN CHICKEN AND LENTILS

Steps:

• Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
• Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
• Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
• Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)

MOROCCAN-STYLE PUMPKIN (WITH LENTILS)

Steps:

• In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
• If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
• Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
• Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.