This easy dish is all done in one pot. Chicken, lentils, and carrots are combined with aromatic spices for a satisfying, rich meal. Perfect over a bowl of rice—double the portion and invite more guests.

What you need:

2 tablespoons olive oil

1 onion, chopped

2 large carrots, cut into small pieces

Salt and pepper

1.5lb (700g) boneless chicken breast, cut into small pieces

2 tablespoons tomato paste

1tablespoon ground cumin

1 tablespoon ground paprika

1 teaspoon cinnamon

1 tablespoon ground ras-el-hanout

3 garlic cloves, minced

1cup brown lentils, rinsed and cooked

2 tablespoons chopped green onion

How to do it:

Cook lentils according to package instructions. Best with 2 cups of water, and a pinch of salt.

Heat 1 tablespoon of oil in a large pot over medium-high heat and cook the onions for about 5 minutes.

Reduce to medium heat, add garlic and carrots and all spices, stirring occasionally, until the carrots soften, about 5 minutes. Add a bit of water if it starts sticking to the bottom.

Remove the carrots-onion mix from the pan and set aside. Add one tablespoon oil to the pan and heat at medium-high heat and add the chicken pieces. Season with salt and pepper.  Cook for about 5-6 minutes until the chicken is browned.

Return the onion-carrot mixture back to the pot and mix with the chicken. Add tomato paste, and ¾ cup (180ml) of water. Add the lentils and stir carefully.

Taste and add more spices until you like it.  Lert it simmer for another 5 minutes.

Sprinkle with chopped green onions and serve over white or brown rice.

Enjoy!