Moroccan Chicken and Lentils

sobota, 25 stycznia 2014

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.

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