Moroccan-Style Chicken and Lentils
Adapted from Bon Appétit, January 2004.
Servings 6
Calories 634kcal
Equipment
- 3 quart pot
- 12 inch nonstick skillet
- sharp knife
Ingredients
Dressing
- ½ cup olive oil
- ½ cup red wine vinegar or apple cider vinegar
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 garlic cloves minced
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
Lentils
- 4 cups water
- 1 teaspoon salt
- 1 pound red lentils rinsed, drained
Chicken
- 2 tablespoons olive oil
- 1 large onion chopped
- 1½ pounds skinless boneless chicken breast halves thinly sliced
- 1 teaspoon salt
- 1 tablespoon cumin
- 2 teaspoons chili powder
- ¼ teaspoon ground cinnamon
- 1 cup chopped fresh parsley garnish
Instructions
Dressing
- Add the olive oil, vinegar, cumin, chili powder, garlic, cinnamon, and salt to a blender bottle or jar with a tight lid. Shake until ingredients are well combined. Set aside.
Lentils
- Combine water and salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium-low, and simmer until lentils are tender and have absorbed the water completely, about 15 to 20 minutes. Stir in 3 or 4 tablespoons of the dressing.
Chicken
- Heat 2 tablespoons olive oil in large skillet over high heat. Add onion and sauté until dark brown and soft, about 5 minutes. Add chicken and sauté 2 minutes. Add salt, cumin, chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
- Place a serving of lentils on a plate and cover with sliced chicken and dressing. Garnish with chopped parsley.
Nutrition
Calories: 634kcal | Carbohydrates: 51g | Protein: 45g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 1375mg | Potassium: 1350mg | Fiber: 25g | Sugar: 3g | Vitamin A: 1932IU | Vitamin C: 20mg | Calcium: 112mg | Iron: 10mg