Ingredients
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2 lbs boneless skinless chicken breasts
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3 cups water
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1 (8 ounce) can tomato sauce
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2 tablespoons fresh parsley, finely chopped
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1/2 medium onion, chopped
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1 small chicken bouillon cubes or 1/2 large chicken bouillon cube
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1 tablespoon olive oil
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1 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
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1/2 teaspoon ginger
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1/2 teaspoon turmeric
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1/2 teaspoon salt
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1 cup dry lentils
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1/2 teaspoon ground black pepper
Instructions
- Place all the ingredients into the pressure cooker or regular pot.
- 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.
- Note: When using a regular pot the cook time should be around 25 minutes.
- In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.