Ingredients: |
Ingredients: 4 cups water
1½ tsp salt, divided
½ lb dried brown lentils (can be rinsed and drained)
⅓-½ cup plus 1 Tbsp olive oil (for an oilier, less spicy version up to ½ cup could be used)
¼ cup red wine vinegar
1½ Tbsp ground cumin, divided
1 Tbsp plus 1 tsp chili powder
1-2 garlic cloves, minced
1 small onion, chopped
2-4 chicken breasts, sliced into thin strips
⅛ tsp ground cinnamon
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Directions: |
Directions:Combine 4 cups of water and ½ 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, all the vinegar, 1 Tbsp cumin, 1 Tbsp chili powder, garlic, and ½ tsp salt in large measuring cup. Do not, like me, spill it all over your cabinets, ceiling, and floor. Pour almost all of the mixture over the lentils and toss. Put aside the remaining oil mixture. Let lentils cool while you prepare the rest of the stuff.
Heat 1 Tbsp olive oil in large skillet over high heat. Add onion; saute until dark brown and soft, about 5 minutes. Add chicken; saute for 2 minutes. Add ½ tsp salt, 1½ tsp cumin, 1 tsp chili powder, and cinnamon. Saute until chicken is cooked through, about 3-5 minutes longer.
Arrange lentils on a large platter. Place sliced chicken atop lentils. Drizzle with remaining oil mixture and sprinkle with parsley to garnish if desired. Can be served at room temperature. |
This recipe for Chris's Moroccan Chicken is from