m. c. de marco: The New Kitchen Cookbook


I cut this down from Cooking at the Kasbah because my package of chicken quarters was only 1 ½ lbs., instead of the recommended 2 ½ lbs. of thighs. I also figured out various substitutions as noted in the recipe, though later I found a huge bag of fenugreek seed, so I’m set for life. Sometimes I make the whole 2 ½ lbs. chicken, but my style, so those instructions are also included.

The translated title in Cooking at the Kasbah was “Tagine of Chicken and Lentils with Fenugreek.”

Note that fenugreek is an acquired taste.

Serves 2–3, depending on how much chicken they want.

Ingredients (1 ½ lbs.)

Ingredients (2 ½ lbs.)


  1. Brown onions in oil.
  2. Add tomatoes, first three spices, and chicken. Cook 5 minutes.
  3. Add water, remaining spices, and, optionally, lentils. Cover and cook on medium 40 minutes.
  4. Optionally, add lentils now and cook up to 30 more minutes, depending on your patience and the age of your lentils. (Or skip ahead to step 5.)
  5. Serve over crusty bread.


Chicken broth, chicken quarters, powdered fenugreek, the early addition of lentils, and anything but fresh sprigs of coriander are variants (quantities noted above).

I served this with macaroni (in addition to the bread) the first time, and Peter liked it that way, so I do that whenever there isn’t stale bread around.

I once substituted 1 lb boneless thighs for the 1 ½ lbs bone-in thighs.

More spice/herb options are discussed at Taste of Maroc, most notably Ras el Hanout, of which I like to throw in 1–2 tsp. (depending on the quantity of chicken).

Treda variant