Name: Spicy harissa chicken with lentils
Cook time: 45 min
Total time: 55 min
Cuisine: North African
Ingredients: 1 tbsp olive oil; 1 red onion chopped; 1 garlic clove crushed; 50g harissa; 500g chicken thigh skin removed, boned and diced; 1 medium carrot grated; 200g dried puy lentils; 2 x 400g cans chopped tomatoes; 1.2l stock made from 1 chicken or vegetable stock cube; flat-leaf parsley to serve (optional)

Instructions

3 steps

Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.

6 min

Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.

Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.

35 min

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