Ingredients for Moroccan Chicken And Lentils
- 8 cups water
- 2 teaspoons salt
- Dried Lentils
- 1 1/4 cups olive oil
- 1/4 cup red wine vinegar
- Ground Cumin
- 2 tablespoons chili powder
- 2 cloves minced garlic
- Onion
- Boneless Skinless Chicken Breast Halves
- Ground Cinnamon
- Fresh Parsley
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How to Make Moroccan Chicken And Lentils
- In a large saucepan, combine 8 cups water and 1 teaspoon salt. Add 2 cups green lentils and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until lentils are tender but not mushy.
- Drain lentils, rinse with cold water, and drain again. Transfer to a large bowl.
- 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.
- Pour 1 cup of the dressing over the warm lentils and gently toss. Set aside to cool.
- 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).
- Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces, and sauté for 2 minutes.
- Stir in 1 teaspoon salt, 1 tablespoon ground cumin, 1 tablespoon chili powder, and 1 teaspoon ground cinnamon.
- Cook until chicken is cooked through (about 5 more minutes).
- Arrange the cooled lentils on a large platter. Top with the cooked chicken.
- 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