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"The belly rules the mind."--Spanish Proverb

Moroccan Chicken & Lentils Recipe

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This recipe for Moroccan Chicken & Lentils is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken & Marinade:

1 1/2 pounds skinless boneless chicken breast halves, cubed
1 tsp. salt
1 tbsp. cumin
1 tbsp. chili powder
1/4 tsp. ground cinnamon
1/4 c olive oil

Lentils:

8 cups water
2 teaspoons salt, divided
1 pound dried brown lentils, rinsed, drained
1/4 c olive oil
2 tbsp. red wine vinegar
2 tbsp. ground cumin
2 tbsp. chili powder
2 garlic cloves, minced
Directions:
Directions:
Chicken:
Combine cumin, chili powder, salt, cinnamon, olive oil in plastic bag (I use a1 quart freezer bag). Place chicken in bag, and coat well with marinade. Let set for at least 1 hour. Place chicken on skewers and grill until cooked through.

Lentils:
Combine 8 c water and 1 tsp 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 olive oil, vinegar, cumin, chili powder, garlic, and 1 tsp. salt in large measuring cup. Pour dressing over warm lentils and toss. Cool. Heat 2 tablespoons olive oil in large skillet over high heat. Sauté until dark brown and soft, about 5 minutes.

Serve grilled chicken over lentils.
Personal Notes:
Personal Notes:
I usually begin preparing the lentils while Ken prepares the grill. I've also broiled the chicken in the oven instead of grilling, which is also quite good.

 

 

 

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