Moroccan Chicken And Lentils Recipe

This vibrant Moroccan Chicken and Lentils recipe, adapted from Bon Appetit (January 2004), is a weeknight winner! Tender chicken and earthy lentils are tossed in a fragrant cumin, chili, and cinnamon-spiced dressing. Get ready for a luscious aroma filling your kitchen and a satisfying meal the whole family will love. Easily scalable for any size gathering.

Prep Time 20 mins
Cook Time 65 mins
Calories 392.4 kcal
Protein 47g
Rating 3.8 (5 Reviews)
Moroccan Chicken And Lentils 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moroccan Chicken And Lentils

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How to Make Moroccan Chicken And Lentils

  1. In a large saucepan, combine 8 cups water and 1 teaspoon salt. Add 2 cups green lentils and bring to a boil.
  2. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until lentils are tender but not mushy.
  3. Drain lentils, rinse with cold water, and drain again. Transfer to a large bowl.
  4. In a small bowl, whisk together 1 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons ground cumin, 1 tablespoon chili powder, 2 cloves minced garlic, and 1 teaspoon salt.
  5. Pour 1 cup of the dressing over the warm lentils and gently toss. Set aside to cool.
  6. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 large onion, chopped, and sauté until dark brown and softened (5-10 minutes).
  7. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces, and sauté for 2 minutes.
  8. Stir in 1 teaspoon salt, 1 tablespoon ground cumin, 1 tablespoon chili powder, and 1 teaspoon ground cinnamon.
  9. Cook until chicken is cooked through (about 5 more minutes).
  10. Arrange the cooled lentils on a large platter. Top with the cooked chicken.
  11. Drizzle with the remaining dressing and sprinkle with 1/4 cup chopped fresh parsley.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

5g

Fat

15g

Carbs

8g