This is from the 1/04 issue of BA. Outstanding! Big bold flavors, very spicy (not the hot kind though), and rather easy to do. I cut the recipe in half and served it with a tossed salad so it should have served 6, but I would say serving it as I did it served only 4 . Maybe I should have had another side dish. If you like highly seasoned food, try this one!
* Exported from MasterCook *
Moroccan Chicken and Lentils
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups water
3 teaspoons salt, divided
1 pound dried brown lentils, rinsed, drained
1 cup plus 2 tablespoons olive oil
1/2 cup red wine vinegar
3 tablespoons ground cumin
2 tablespoons plus 2 teaspoons chili powder
2 cloves garlic, minced
1 large onion, chopped
1 1/2 pounds skinless boneless chicken breast halves,
3/4 teaspoon ground cinnamon
1 cup chopped fresh parsley
Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to a boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
Heat 2 tablespoons olive in large skillet over high heat. Add onion; saute until dark brown and soft, about 5 minutes. Add chicken; saute 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Saute until chicken is cooked through, about 3 minutes longer.
Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)