Moroccan Chicken and Lentils
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
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.
Nutrition Facts
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