Moroccan Chicken and Lentils |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair. Ingredients:
8 cups water |
3 teaspoons salt, divided |
1 pound dried brown lentils, rinsed, drained |
1 cup plus 2 tablespoons olive oil |
1/2 cup red wine vinegar |
3 tablespoons ground cumin, divided |
2 tablespoons plus 2 teaspoons chili powder |
2 garlic cloves, minced |
1 large onion, chopped |
1 1/2 pounds skinless boneless chicken breast halves, thinly sliced |
1/4 teaspoon ground cinnamon |
1 cup chopped fresh parsley |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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