Chicken and Lentil Tagine

• 2 tablespoons extra virgin olive oil
• 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
• 2 garlic cloves, sliced
• 2 onions, sliced
• 2 tomatoes, cored and chopped
• 2 teaspoons ground turmeric
• Salt and black pepper to taste
• 1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string
• 2 cinnamon sticks
• 1 cup dried lentils, picked over

1. Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
2. Place over medium-high heat and wait a minute or so, until the oil is hot.
3. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
4. Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper.
5. Pour in 1 quart water, along with the cilantro bundle and cinnamon sticks.
6. Cover, turn the heat to low, and simmer for about 20 minutes.
7. Add the lentils, cover, and simmer until theyre soft, about 25 minutes more.
8. Discard the cilantro bundle and cinnamon sticks, season to taste with salt and pepper, and serve.
9. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and serving; you may have to add a little water to thin the sauce a bit.)
10. In step 3, substitute 1 cup cooked (page 431) or nearly cooked chickpeas for the lentils.

extra virgin olive oil, chicken, garlic, onions, tomatoes, ground turmeric, salt, cilantro, cinnamon sticks, dried lentils

Taken from www.epicurious.com/recipes/food/views/chicken-and-lentil-tagine-386388 (may not work)