This rich chicken dish gets top marks from the children. Serve with rice or couscous and a generous dollop of yogurt.
2 tbsp olive oil
8 boneless skinless chicken thighs
2 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion, finely sliced
50g/2oz red split lentils
400g can chopped tomatoes
1 tbsp tomato ketchup
700ml/1¼ pints chicken stock
1 cinnamon stick
200g/8oz whole dried apricots
handful of fresh mint leaves, to garnish
Takes 2 hours • Serves 4
1 Heat oven to 180C/160C fan/gas 4. Rub 1 tablespoon of the olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
2 Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 minutes until golden on both sides. (You might need to do this in two batches.) Remove the chicken and set aside. Turn down the heat, add the remaining oil and fry the onion for 5 minutes until softened.
3 Stir in the rest of the ingredients, and bring to the boil. Put the chicken thighs on top and pour in any juices. Cover and cook for 1½ hours, until the meat is tender and the sauce thickened. Scatter with the mint leaves and serve.
Per serving 461 kcals, protein 48g, carbs 40g, fat 13g, sat fat 3g, fibre 6g, sugar 1g, salt 1.45g