Saturday, July 03, 2010

Moroccan Chicken and Lentils

I love lentils. My husband tolerates them. He loves Moroccan food. I tolerate it. But this recipe had both of us emptying our bowls and going back for more! (UPDATE: Also good chilled on a hot day!)

5 cups water
1/2 teaspoon salt
1 cup dried lentils, rinsed
3-4 dried apricots, chopped

Combine water and salt in heavy large saucepan over high heat. Add lentils and apricots; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, which will take about 20-30 minutes.

1/6 cup tablespoons olive oil
2 Tbsp cup red wine vinegar
1 tablespoon ground cumin
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1 garlic clove, minced

While the lentils are cooking, whisk olive oil, vinegar, cumin, chili powder and garlic in large measuring cup.

1 Tbsp olive oil
1 small onion, chopped
1 large skinless boneless chicken breast, thinly sliced

Go ahead and start on the chicken while the lentils finish cooking. Heat olive oil in large skillet over high heat. Add onion; sauté until soft, about 5 minutes. Add chicken. Sauté until chicken is cooked through.

Once the lentils are tender, drain off liquid and pour the lentils over the chicken. Stir in the dressing. Simmer five minutes. Salt if needed.

Serve hot with toppings.

1 cup chopped fresh parsley
1 large ripe tomato, chopped
lemon slices

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