Moroccan Chicken and Lentils
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Moroccan Chicken and Lentils
| Tue, 01-11-2005 - 9:04pm |
Moroccan Chicken and Lentils

From Cooking Light


This dish freezes well, so you can double the recipe and save half for later.

2 teaspoons vegetable oil
8 ounces skinless, boneless chicken breast, cut into 1-inch pieces
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 tablespoon tomato paste
1 cup canned brown lentils, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1/2 cup water
1 cup hot cooked brown rice (omit for phase 1)
2 tablespoons chopped fresh parsley
1 tablespoon slivered almonds, toasted
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Remove chicken from pan. Add onion and next 6 ingredients (onion through garlic) to pan; sauté 3 minutes. Add tomato paste, and cook 1 minute, stirring constantly. Stir in chicken, lentils, broth and water. Reduce heat, and cook 5 minutes or until chicken is done, stirring occasionally. Add rice; cook 1 minute or until thoroughly heated, stirring frequently. Sprinkle with parsley and almonds.
Yield: 2 servings (serving size: 1 1/4 cups)
Note: I couldn't find canned brown lentils. I cooked my own by using 1 cup dried lentils and 3 cups of water. I cooked them about 20 to 30 minutes until tender and then drained them. I also didn't have parsley so omitted that. And, used all chicken broth instead of chicken broth and water.
From Cooking Light
This dish freezes well, so you can double the recipe and save half for later.
2 teaspoons vegetable oil
8 ounces skinless, boneless chicken breast, cut into 1-inch pieces
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 tablespoon tomato paste
1 cup canned brown lentils, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1/2 cup water
1 cup hot cooked brown rice (omit for phase 1)
2 tablespoons chopped fresh parsley
1 tablespoon slivered almonds, toasted
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Remove chicken from pan. Add onion and next 6 ingredients (onion through garlic) to pan; sauté 3 minutes. Add tomato paste, and cook 1 minute, stirring constantly. Stir in chicken, lentils, broth and water. Reduce heat, and cook 5 minutes or until chicken is done, stirring occasionally. Add rice; cook 1 minute or until thoroughly heated, stirring frequently. Sprinkle with parsley and almonds.
Yield: 2 servings (serving size: 1 1/4 cups)
Note: I couldn't find canned brown lentils. I cooked my own by using 1 cup dried lentils and 3 cups of water. I cooked them about 20 to 30 minutes until tender and then drained them. I also didn't have parsley so omitted that. And, used all chicken broth instead of chicken broth and water.



That sounds yummy!
Susan :)