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Moroccan Chicken and Lentils

i clipped this recipe from the january 2004 bon appetit, and just got around to trying it... we absolutely loved it and i can't wait to make it again. it's really a quick and easy weeknight supper, and it makes the kitchen smell luscious! since this serves 12, i cut the recipe by 1/4 when i made it (and it fed two happy people), but i'll include the original measurements and serving size here.

complex12 ingredients14 preparation steps
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Ingredients

  • water
  • salt
  • dried lentils
  • olive oil
  • red wine vinegar
  • ground cumin
  • chili powder
  • garlic
  • onion
  • boneless skinless chicken breast halves
  • ground cinnamon
  • fresh parsley

Preparation

  1. 1combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat
  2. 2add the lentils and bring to a boil
  3. 3cover , reduce heat to medium and simmer about 20 to 25 minutes , or until lentils are tender but not mushy
  4. 4drain , rinse with cold water , then drain well again
  5. 5transfer to a large bowl
  6. 6whisk together the 1 cup of olive oil , red wine vinegar , cumin , chili powder , garlic and salt
  7. 7pour 1 cup of this dressing over the warm lentils and toss gently
  8. 8allow to cool
  9. 9in a large skillet , heat 2 tablespoons olive oil and saute onions until dark brown and soft , about 5 to 10 minutes
  10. 10add chicken and saute 2 minutes
  11. 11add 1 teaspoons salt , the cumin , chili powder and cinnamon
  12. 12saute until chicken is cooked through , about 5 more minutes
  13. 13arrange lentils on a large platter and place sliced chicken on top
  14. 14drizzle with remaining dressing and sprinkle with the fresh parsley