Moroccan Chicken and Lentils |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I clipped this recipe from the January 2004 Bon Appetit, and just got around to trying it... we absolutely loved it and I can't wait to make it again. It's really a quick and easy weeknight supper, and it makes the kitchen smell luscious! Since this serves 12, I cut the recipe by 1/4 when I made it (and it fed two happy people), but I'll include the original measurements and serving size here. Ingredients:
8 cups water |
1 teaspoon salt |
1 lb dried lentils, rinsed and drained |
1 cup olive oil (i used a little less...) |
1/2 cup red wine vinegar |
2 tablespoons ground cumin |
2 tablespoons chili powder |
1 teaspoon salt |
2 cloves garlic, minced |
2 tablespoons olive oil |
1 onion, chopped (i used a little less...) |
1 1/2 lbs boneless skinless chicken breast halves, thinly sliced |
1 tablespoon ground cumin |
2 teaspoons chili powder |
1 teaspoon salt |
1/4 teaspoon ground cinnamon |
1 cup chopped fresh parsley |
Directions:
1. Combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat.
2. Add the lentils and bring to a boil.
3. Cover, reduce heat to medium and simmer about 20 to 25 minutes, or until lentils are tender but not mushy.
4. Drain, rinse with cold water, then drain well again.
5. Transfer to a large bowl.
6. Whisk together the 1 cup of olive oil, red wine vinegar, cumin, chili powder, garlic and salt; pour 1 cup of this dressing over the warm lentils and toss gently.
7. Allow to cool.
8. In a large skillet,heat 2 tablespoons olive oil and saute onions until dark brown and soft, about 5 to 10 minutes.
9. Add chicken and saute 2 minutes.
10. Add 1 teaspoons salt, the cumin, chili powder and cinnamon.
11. Saute until chicken is cooked through, about 5 more minutes.
12. Arrange lentils on a large platter and place sliced chicken on top.
13. Drizzle with remaining dressing and sprinkle with the fresh parsley.
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