Moroccan chicken and lentil stew

Recipe ANNA Magazine, Photography Jerry Grajewski

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A beautiful pairing of Middle Eastern spices and the sweetness of apricots enrich this easy to make one-pot dinner. It's comforting and delicious–and perfect for cold fall and winter dinners.

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Ingredients

2 tablespoons vegetable oil

6 chicken thighs, bone-in

2 carrots, chopped

3 celery ribs, chopped

1 large yellow onion, chopped

1 garlic clove, minced

1 tablespoon fresh ginger, minced

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1 cup dried apricots, finely chopped

1 cup brown lentils, rinsed well

3 cups chicken stock, (1 Knorr gel pack with 3 cups water)

Sea salt and freshly ground pepper, to taste

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Preparation

In large Dutch oven over medium-high heat, heat oil and brown chicken pieces on all sides about 3 minutes per side; remove and set aside.

Lower heat to medium, to Dutch oven add carrot, celery and onion. Cook until softened, about 10 minutes. Add garlic, ginger, and spices and cook for 5 more minutes. Add apricots, lentils, and stock and bring to a simmer. Add chicken and its accumulated juices, cover and cook over low heat for approximately 45 minutes, until lentils are tender and chicken cooked through. Serves 4.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.