Tagine with chicken thighs and lentils

Ingredients for 4 servings:

• 4 chicken legs
• 100 g lentils, green
• 1 small can of tomatoes, peeled
• 80 ml chicken broth
• 1 bay leaf
• ½ tsp coriander, ground
• 5 sprigs of mint, fresh
• 3 tbsp olive oil, for frying
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 15 minutes

simple dish made from traditional Moroccan cookware

Soak the lentils overnight. Wash the chicken thighs and then dry them thoroughly. Heat the oil in a pan and sear the chicken thighs on all sides. Then add them to the tagine and arrange the lentils and tomato around them. Add the bay leaf, season with coriander, salt, and pepper. Pour the broth over the mixture. Bring everything to a boil briefly, close the tagine, and immediately reduce the heat. Cook the dish in the closed tagine for 45 minutes. Wash the mint and pat it dry, then chop the leaves very finely. Remove the tagine from the heat, add the mint, and mix briefly.