Moroccan Chicken And Lentils
From darbar 16 years ago
- 35 minutes to make
- Serves 12
A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.
Ingredients
- 8 cups water shopping list
- 3 teaspoons salt, divided shopping list
- 1 pound dried brown lentils, rinsed, drained shopping list
- 1 cup plus 2 tablespoons olive oil shopping list
- 1/2 cup red wine vinegar shopping list
- 3 tablespoons ground cumin, divided shopping list
- 2 tablespoons plus 2 teaspoons chili powder shopping list
- 2 garlic cloves, minced shopping list
- 1 large onion, chopped shopping list
- 1 1/2 pounds skinless boneless chicken breast halves, thinly sliced shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1 cup chopped fresh parsley shopping list
How to make it
- Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
- Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
- Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
- Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)
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" It was excellent "