Lentil & Chicken Tagine

• 2 lbs boneless skinless chicken breasts
• 3 cups water
• 1 (8 ounce) can tomato sauce
• 2 tablespoons fresh parsley, finely chopped
• 1/2 medium onion, chopped
• 1 small chicken bouillon cubes or 1/2 large chicken bouillon cube
• 1 tablespoon olive oil
• 1 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
• 1/2 teaspoon ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup dry lentils

1. Place all the ingredients into the pressure cooker or regular pot.
2. Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
3. Note: When using a regular pot the cook time should be around 25 minutes.
4. In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.

chicken breasts, water, tomato sauce, fresh parsley, onion, chicken, olive oil, hanout spice mix, ginger, turmeric, salt, ground black pepper, lentils

Taken from www.food.com/recipe/lentil-chicken-tagine-287439 (may not work)