Moroccan-Style Chicken With Lentils

• 2 tablespoons olive oil
• 8 boneless skinless chicken thighs
• 2 garlic cloves, crushed
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• salt and pepper
• 1 large onion, finely sliced
• 2 ounces split red lentils
• 14 ounces chopped tomatoes
• 1 tablespoon tomato ketchup
• 3 cups chicken stock
• 1 cinnamon stick
• 5 ounces dried apricots
• 1 ounce mint leaf, to serve (optional)

1. Heat oven to 350u0b0F Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander, salt, pepper and paprika together, then rub all over the chicken thighs on both sides.
2. Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides.
3. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
4. Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 11/2 hrs, until the meat is tender and the sauce thickened. Season to taste.
5. Can be cooled and frozen at this stage for up to 1 month.
6. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

olive oil, chicken thighs, garlic, ground cumin, ground coriander, paprika, salt, onion, red lentils, tomatoes, tomato ketchup, chicken stock, cinnamon, apricots, mint leaf

Taken from www.food.com/recipe/moroccan-style-chicken-with-lentils-357472 (may not work)