Moroccan Chicken and Lentils

Recipe by EdsGirlAngie
READY IN: 1hr 5mins




  • 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.
  • Cover, reduce heat to medium and simmer about 20 to 25 minutes, or until lentils are tender but not mushy.
  • Drain, rinse with cold water, then drain well again.
  • Transfer to a large bowl.
  • Whisk together the 1 cup of olive oil, red wine vinegar, cumin, chili powder, garlic and salt; pour 1 cup of this dressing over the warm lentils and toss gently.
  • 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.
  • Add chicken and saute 2 minutes.
  • Add 1 teaspoons salt, the cumin, chili powder and cinnamon.
  • Saute until chicken is cooked through, about 5 more minutes.
  • Arrange lentils on a large platter and place sliced chicken on top.
  • Drizzle with remaining dressing and sprinkle with the fresh parsley.