Special Diets

Moroccan Chicken and Lentils

• From: Cooking During Stolen Moments

Ingredients

• 1 Tbs paprika

• 2 tsp cumin

• 2 tsp coriander

• 1 tsp ground ginger

• 1/2 tsp turmeric

• 1/2 tsp black pepper

• 2 Tbs olive oil

• 1 large onion, sliced thinly

• 5 cloves garlic, minced

• 1 1/2 lbs chicken breasts

• 1/2 lb baby carrots (or sliced carrots)

• 1 1/4 cups chicken stock

• 1/2 cup dried lentils

A Moroccan spice blend unleashes a torrent flavor.

Directions

• In a small bowl, combine paprika, cumin, coriander, ginger, turmeric, and black pepper to make the Moroccan spice blend. Set aside.
• In a large skillet, heat olive oil. Add onions and garlic. Cook for 5 minutes over medium heat. Stir in spice blend and cook for an additional 3 minutes, stirring frequently so that the spices do not burn.
• Add chicken, carrots, and chicken stock to the skillet. Bring to a boil, cover, reduce heat and simmer. Cook at least until the chicken is fully cooked, about 20 to 25 minutes. Longer simmering will increase the flavor.
• Twenty minutes before you plan to eat (and after the chicken is fully cooked), remove chicken from skillet and set aside. Add lentils to the skillet, bring stock back to a boil, cover, and simmer about 15 more minutes until lentils are fully cooked but not mushy.
• Shred or dice chicken and add back to the skillet. Stir to combine. Serve over rice or couscous.