MOROCCAN: Chicken and Lentils

I copied several pages from Jeff’s mom’s cookbook at Christmas, and this recipe made me happy.

8 cups water
3 tsp sea salt, divided
1 LB dried lentils, rinsed, drained, and picked over
up to 1 cup plus 2 TBSP olive oil
1/3 cup lemon juice
3 TBSP ground cumin, divided
2 TBSP plus 2 tsp chili powder
2 garlic cloves, peeled and minced
1 large onion, peeled and chopped
2 LBS skinless, boneless chicken breast, thinly sliced
1/4 tsp cinnamon
1 cup chopped fresh parsley or cilantro

1. Combine the water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about an hour. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.

2. In a small bowl, mix up to 1 cup olive oil, the lemon juice, 2 TBSP cumin, 2 TBSP chili powder, garlic, and 1 tsp sea salt. Pour half of the dressing over lentils. Save the rest for later. Toss gently and let cool.

3. In a large skillet, heat 2 TBSP olive oil. Add onion and saute until well cooked, about 5 minutes. Onion should appear dark brown and soft. Add chicken and saute 2 minutes more. Add 1 tsp sea salt, 1 TBSP cumin, 2 tsp chili powder, and cinnamon. Saute until poultry is cooked through.

4. Arrange lentils on a large serving platter. Place sliced chicken on top of lentils. Use remaining dressing and pour over chicken. Sprinkle with chopped parsley. Serve at room temperature (but we ate it warm–that’s the way I like it). If I remember right, we like to eat this over rice.

Adapted from The Eat-Clean Diet Cookbook by Tosca Reno