Ingredients
Method
- In a large saucepan or pot, warm the oil over low heat. Add the chopped onion and fry until softened, approximately 5-6 minutes. Add the crushed garlic and cook, stirring, for about a minute more.
- Stir in the harissa paste, followed by the chopped chicken thighs. Increase heat and cook until the chicken is browned.
- Add in the grated carrot, lentils, chopped tomatoes, and chicken stock. Ensure the stock completely covers the chicken and lentils.
- Keeping the heat on low, cook the dish uncovered, stirring occasionally, until the chicken is cooked through and the lentils have absorbed the stock, approximately 35-45 minutes.
- Season with salt and pepper to taste, and serve hot.
Nutrition
Notes
Lentil Choice: Puy lentils (or French green lentils) are recommended as they hold their shape well. Brown or green lentils can be substituted but may become softer.
Bloom the Harissa: Frying the harissa paste for a minute with the aromatics before adding other ingredients helps to deepen its smoky flavor.
Finishing Touch: This stew is delicious served with a dollop of cool, plain yogurt and a sprinkle of fresh cilantro or parsley to balance the spice.
