Chicken in parchment with Moroccan aromatics and lentils

Posted by Mrs Rees in Chicken, Lentils, Moroccan, recipe, Spices

0 comments

Ad. Arabesque

Serves 4

Ingredients

100g French puy lentils

½ onion

1 cinnamon stick

4 stalks thyme

1kg chicken pieces on the bone (i.e. 4 legs, halved)

70g plain flour

1 tsp paprika

1 tsp salt

4 tbsp olive oil

1 onion, finely chopped

400g potatoes, peeled and cut into 5mm dice

200g carrots, peeled, and cut into 5mm dice

2 tbsp Chermoula*

1x400g can chopped tomatoes ½ lemon, skin peeled and finely chopped

½ litre chicken stock

300g butternut squash, peeled, cut into 2mm dice

salt & pepper

small handful of fresh parsley, finely chopped

small handful of fresh coriander leaves, finely chopped

Equipment

1 large saucepan with lid

1 small saucepan

Sieve

Small bowl

4x40cm squares of baking parchment

Kitchen string

Deep bowl

Baking tray

Tin foil

Method

Put the lentils in a large saucepan, with three times their volume of cold water. Add the onion half, cinnamon stick and thyme. Bring to the boil, lower the heat and simmer for 20 minutes, or until tender. Strain. Discard the onion and thyme. Mix the flour with the paprika and season with salt and pepper. Dust the chicken pieces in the flour and shake off the excess.

Heat 4 tbsp olive oil in a large pan. Add the chicken pieces, a few at time. Fry them until golden all over. Deglaze the pan by pouring a cupful of water in the pan, and stir to remove sediment. Pour off the water.

Heat another 2 tbsp olive oil in the saucepan, and sweat the chopped onions on a low heat. When soft, add the potatoes and carrots, and cook for 5 minutes. Mix in the Chermoula, then add the tin of tomatoes, chopped lemon rind and the chicken stock. Replace the chicken pieces. Mix well. Bring to the boil then lower the heat and simmer, covered for 10 minutes. Add the lentils and squash, cook without the lid for another 15 minutes. Check to see if the chicken is cooked, then remove the pan from the heat. Allow to cool and place in the fridge overnight.

Preheat the oven to 180°C Fold each baking parchment square in half, and half again, four times over, so the tip becomes the centre. Trim around the end, and open to form a circle. Place the circles, one at a time in the deep bowl, and heap in a quarter of the mixture, arrange the chicken on the top. Sprinkle with the chopped parsley and coriander. Gather the edges of the paper together and tie together with the string, so you have bag. Place the parcels in a baking tray and cover with tin foil. Cook for 30 minutes. Serve in individual parcels for each person.

To Make The Chermoula

11g cumin seeds, roasted and finely crushed

4g coriander seeds, roasted and finely crushed

6g paprika

4g ground ginger

½ garlic cloves

1 chili

½ lemon, de-seeded and juiced

25ml olive oil

pinch of pepper

pinch of salt

Put all ingredients in a food processor, and pulse until it forms a smooth paste, adding a little more olive oil if necessary.