Moroccan Chicken and Lentils

iVillage Member
Registered: 04-01-2004
Moroccan Chicken and Lentils
1
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. 



              

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iVillage Member
Registered: 03-19-2003
Tue, 01-11-2005 - 9:25pm

That sounds yummy!

Susan :)