Moroccan Chicken and Lentils

Submitted by EdsGirlAngie

"I clipped this recipe from the January 2004 Bon Appetit, and just got around to trying it... we absolutely loved it and I can't wait to make it again. It's really a quick and easy weeknight supper, and it makes the kitchen smell luscious! Since this serves 12, I cut the recipe by 1/4 when I made it (and it fed two happy people), but I'll include the original measurements and serving size here."

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Serves: 12

ingredients

• For the lentils

• 8 cups water
• 1 teaspoon salt
• 1 lb dried lentils, rinsed and drained

• For the dressing

• 1 cup olive oil (I used a little less...)
• 1⁄2 cup red wine vinegar
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 1 teaspoon salt
• 2 cloves garlic, minced

• For the chicken

• 2 tablespoons olive oil
• 1 onion, chopped (I used a little less...)
• 1 1⁄2 lbs boneless skinless chicken breast halves, thinly sliced
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1 cup chopped fresh parsley

directions

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

Reviews

[J-Lynn]

Lots of flavor, but really needs tweaking so I can't give it too many stars. The oil in the dressing is much too much; I decreased it and could still actually TASTE it on the lentils. I think I'd try 1/2 cup next time, but then also decrease the vinegar a bit so it's not overpowering. I had too much dressing for the lentils anyway. I did reserve some as written, but didn't pour it over everything at the end- didn't need it at all. Also, as others have said, the salt needs to be decreased on the chicken, and the lentils are better served warm. This recipe has an interesting tangy spiced flavor. I don't know if I'll try again or not...

 

[Spunkology]

My husband and I really liked this recipe. The only thing I would and did change the second time I made it was to reduce the amount of salt for the chicken to 1/2 teaspoon. It was way too salty with a whole teaspoon. Also, I used the lentil dressing recipe for a cold lentil salad, adding celery, onion, and carrot to the lentils - it was delicious!

 

[lee.taylor]

I made the full recipe - enough chicken for 5 people (not 12) but enough lentils for 12. I served the lentils warm since I don't like them cold and they were well received.

 

[ChefSteph76]

I just made this for dinner-it came out pretty well. It is kind of hard to make a smaller amount-I could have added a little more spices and less oil. Overall, it was very tasty. I served it with a side of steamed carrots.

 

[BothFex]

Lovely little recipe. Comes together quick and is very satisfying. I went easier on the spices as my sons don't like anything to spicey. Served with a tossed green salad and orange slices to cool.