This Moroccan chicken casserole is a delicious and gluten free meal.
Preparation time: 20 minutes + marinating (1 hour)
Cooking time: 30-40 minutes.
8 skinless chicken thighs or 2/3 skinless chicken breasts cut into medium size pieces
2 garlic cloves
2 onions thinly sliced
1 or 2 handfulls of cherry tomatoes
400gr tin lentils drained and rinsed
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp ground turmeric
1/2 ground cumin
1/2 lemon wihtout peeps cut into thin round slices
1tbsp corn flour
1 large handful of chopped coriander
In a mortar pound together the garlic, paprika, cayenne pepper, turmeric and cumin. Add 1 tbsp of oil to make a paste, rub it on the chicken pieces and then put them in a bowl. Cover with cling film and leave to marinade for 1 hour minimum in the fridge.
Heat more oil in a big pan and gently fry the onions and the carrot for 10 minutes adding some water if needed. Add the chicken and any left marinade paste, the lemon slices and fry until the chicken is brown.
Stir in the cornflour and stir well then add enough water to come halfway up the chicken.
Cover with a lid and cook for 25 minutes stirring occasionally until the chicken is cooked.
Stir in the lentils, the tomatoes and most of the coriander, heat for a few minutes and then check the seasoning, garnish with the remaining coriander and serve with wild rice.