Chermoula chicken on braised lentils
Savor the delightful flavors of Chermoula Chicken on Braised Lentils. This mouthwatering recipe features a succulent 3 lb whole chicken marinated in a zesty blend of ground cumin, dried coriander, paprika, olive oil, and fresh lemon juice. Paired with braised lentils, cherry tomatoes, onion, and leek simmered in rich chicken gravy, and garnished with fresh coriander leaves and parsley, it promises a wholesome, aromatic meal that's perfect for any occasion. Enjoy a hearty dish that's both nutritious and packed with Mediterranean-inspired taste!
Cook time 100 min
Prep time 20 min
Ingredients:
3 lb whole chicken2 tbsp olive oil
1 onion
1 leek
1 cup cherry tomatoes
1.50 cup canned lentils
2 cups chicken gravy
2 tsp ground cumin
1 tsp dried coriander
1 tsp paprika
1/2 cup coriander leaves
1/2 cup fresh parsley
1/3 cup lemon juice
Treat yourself to a flavorful and hearty meal with this Chermoula Chicken on Braised Lentils recipe. The combination of aromatic spices and tender chicken, served over a bed of nutritious lentils, is sure to please your taste buds and leave you feeling satisfied.
Instructions:
- In a blender or food processor, combine the coriander leaves, fresh parsley, ground cumin, dried coriander, paprika, and lemon juice. Blend until you have a smooth paste. Season with salt and pepper to taste.
- Rinse the whole chicken under cold water and pat dry with paper towels. Place the chicken in a large bowl or resealable plastic bag and coat it thoroughly with the chermoula marinade. Make sure to get the marinade under the skin and inside the cavity as well. Allow the chicken to marinate for at least 1 hour, or preferably overnight in the refrigerator, for best flavor.
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet or roasting pan, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the marinated chicken and sear it on all sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
- In the same skillet or roasting pan, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion and sliced leek until they become soft and translucent, about 5 minutes. Add the halved cherry tomatoes, and cook for another 2-3 minutes until they begin to soften.
- Stir in the drained and rinsed lentils. Pour in the chicken gravy and bring the mixture to a simmer.
- Place the seared chicken on top of the lentil mixture in the skillet or roasting pan. Transfer the entire pan to the preheated oven and bake for approximately 1 hour and 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Serve the carved chermoula chicken on a bed of the braised lentils, garnishing with extra fresh coriander and parsley leaves if desired.
Tips:
- Ensure the chicken is thoroughly cooked by using a meat thermometer to check for an internal temperature of 165°F (74°C).
- You can use either brown or green lentils for this recipe, but make sure they are pre-cooked or canned for convenience.
- Feel free to adjust the spice levels according to your preference. Add more paprika or cumin if you enjoy a stronger spice kick.
- For a more intense flavor, marinate the chicken in the chermoula mixture for a few hours or overnight before cooking.
- Serve with a side of crusty bread or a light salad to round out the meal.
Enjoy this delightful Chermoula Chicken on Braised Lentils as a wholesome and delicious meal. Whether you're cooking for family or friends, this dish is sure to impress with its bold flavors and comforting textures. Don't forget to garnish with fresh coriander and parsley for an extra burst of freshness.
Nutrition per serving
8 ServingsCalories 610kcal
Protein 50g
Carbohydrates 18g
Fiber 4.60g
Sugar 3.83g
Fat 40g
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