Moroccan Chicken and Lentils

Name: Moroccan Chicken and Lentils
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 8 cup water; 1 tsp salt; 1 lb dried lentils; 1 cup olive oil; 0.5 cup apple cider vinegar; 2 tbsp ground cumin; 2 tbsp chili powder; 1 tsp salt; 2 clove garlic; 2 tbsp olive oil; 1 onion; 1.5 lb boneless skinless chicken breast halves; 1 tbsp ground cumin; 2 tsp chili powder; 1 tsp salt; 0.25 tsp ground cinnamon; 1 cup chopped fresh parsley

A dish of lentils, chicken and apple cider vinegar, seasoned with cumin and chilli and simmered on the stove. Finish with dressing.

1 hr 5 min · Serves 12 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 35 min · 65 min total
Difficulty: medium

1
Combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat. Add the lentils and bring to a boil.
2
Cover, reduce heat to medium and simmer about 20 to 25 minutes, or until lentils are tender but not mushy.
25 min
3
Drain, rinse with cold water, then drain well again. Transfer to a large bowl. Whisk together the 1 cup of olive oil, vinegar, cumin, chili powder, garlic and salt; pour 1 cup of this dressing over the warm lentils and toss gently.
4
Allow to cool. In a large skillet,heat 2 tablespoons olive oil and saute onions until dark brown and soft, about 5 to 10 minutes.
10 min
5
Add chicken and saute 2 minutes. Add 1 teaspoons salt, the cumin, chili powder and cinnamon.
2 min
6
Saute until chicken is cooked through, about 5 more minutes. Arrange lentils on a large platter and place sliced chicken on top.
7
Drizzle with remaining dressing and sprinkle with the fresh parsley.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.