Moroccan Chicken And Lentils Recipes

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MOROCCAN-STYLE CHICKEN WITH LENTILS



Moroccan-style chicken with lentils image

Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous

Provided by Lesley Waters

Categories     Dinner, Main course, Supper

Time 2h

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 14

2 tbsp olive oil
8 skinless boneless chicken thighs
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion , finely sliced
50g split red lentil
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock
1 cinnamon stick
200g whole dried apricot
handful mint leaves, to serve (optional)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
  • Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
  • Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium

CROCK-POT MOROCCAN CHICKEN AND LENTILS



Crock-Pot Moroccan Chicken and Lentils image

Prep: 20 minutes Cook Time: 4 hours in Crock Pot (high) *Note: I have never had any Moroccan food unless I made it. We have no Moroccan restaurants or anything like that where I live. This is in no way an "authentic" Moroccan recipe, but it is Moroccan-inspired, and quite tasty. -Also- you may want to add more or less spices to your taste- Depending on the quality of your spices, if they are freshly ground or pre-packaged, or just the little quirks of nature that make some spices stronger than others!

Provided by LauraBelle

Categories     Chicken Thigh & Leg

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 15

6 chicken thighs (bone-in, skin off)
1 teaspoon cornstarch
1 small onion, sliced
4 garlic cloves, sliced (to taste, or depending on how strong the garlic is)
1/2 lb brown lentils
2 teaspoons paprika
1 teaspoon cinnamon
1 teaspoon turmeric
1 1/2 teaspoons cumin
1 teaspoon ground coriander
2 cups chicken broth or 2 cups stock
salt
pepper
1 teaspoon olive oil
nonstick cooking spray

Steps:

  • Spray the inside of the crock-pot with non-stick spray.
  • Use the onion slices to cover the bottom of the crock-pot, and then sprinkle the garlic slices on top. Sprinkle a small pinch of salt and pepper over the onions and garlic.
  • Rinse and pat dry the chicken thighs. Sprinkle with salt (lightly) and apply a thin dusting of cornstarch- rub in lightly.
  • Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in pan with enough room for steam to escape. (You may have to brown in separate batches, depending on your pan and your chicken. You definitely don't want to crowd the pan; we are going for brown here, not steamed.) Cook until brown, about 3-5 minutes. Flip and brown on the other side. Remove from heat.
  • Mix the spices together in a small bowl. Sprinkle about 1/3 of the mix over the onions and garlic.
  • Place chicken in an even layer on top of onions in the crock-pot. Sprinkle 1/3 of the spices on the chicken.
  • Pour the lentils on top of the chicken and sprinkle the rest of the spices on top. Pour the chicken broth over the top, turn the crock-pot on high, and cover. Cook for about 4 hours.
  • I serve mine along with steamed couscous and roasted cauliflower.

Nutrition Facts : Calories 276.2, Fat 12.2, SaturatedFat 3.3, Cholesterol 59.2, Sodium 243.9, Carbohydrate 19.9, Fiber 9.4, Sugar 1.2, Protein 21.1

MOROCCAN CHICKEN AND LENTILS



Moroccan Chicken and Lentils image

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.

Provided by EdsGirlAngie

Categories     One Dish Meal

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 17

8 cups water
1 teaspoon salt
1 lb dried lentils, rinsed and drained
1 cup olive oil (I used a little less...)
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chili powder
1 teaspoon salt
2 cloves garlic, minced
2 tablespoons olive oil
1 onion, chopped (I used a little less...)
1 1/2 lbs boneless skinless chicken breast halves, thinly sliced
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chopped fresh parsley

Steps:

  • Combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat.
  • Add the lentils and bring to a boil.
  • Cover, reduce heat to medium and simmer about 20 to 25 minutes, or until lentils are tender but not mushy.
  • Drain, rinse with cold water, then drain well again.
  • Transfer to a large bowl.
  • Whisk together the 1 cup of olive oil, red wine vinegar, cumin, chili powder, garlic and salt; pour 1 cup of this dressing over the warm lentils and toss gently.
  • Allow to cool.
  • In a large skillet,heat 2 tablespoons olive oil and saute onions until dark brown and soft, about 5 to 10 minutes.
  • Add chicken and saute 2 minutes.
  • Add 1 teaspoons salt, the cumin, chili powder and cinnamon.
  • Saute until chicken is cooked through, about 5 more minutes.
  • Arrange lentils on a large platter and place sliced chicken on top.
  • Drizzle with remaining dressing and sprinkle with the fresh parsley.

MOROCCAN CHICKEN AND LENTILS



Moroccan Chicken and Lentils image

Categories     Chicken     Garlic     Onion     Poultry     Appetizer     Side     Sauté     Vinegar     Lentil     Winter     Cinnamon     Potluck     Parsley     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 12

8 cups water
3 teaspoons salt, divided
1 pound dried brown lentils, rinsed, drained
1 cup plus 2 tablespoons olive oil
1/2 cup red wine vinegar
3 tablespoons ground cumin, divided
2 tablespoons plus 2 teaspoons chili powder
2 garlic cloves, minced
1 large onion, chopped
1 1/2 pounds skinless boneless chicken breast halves, thinly sliced
1/4 teaspoon ground cinnamon
1 cup chopped fresh parsley

Steps:

  • Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
  • Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
  • Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
  • Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)

MOROCCAN CHICKEN AND LENTILS



MOROCCAN CHICKEN AND LENTILS image

Categories     Chicken     Sauté     Quick & Easy     Healthy

Yield 4+

Number Of Ingredients 11

salt
french lentils
cumin
red wine vinegar
chili powder
garlic
1 onion
chicken breast
cinnamon
olive oil
parsley

Steps:

  • add water, lentils and salt to saucepan over high heat-bring to boil then simmer whisk olive oil, vinegar, cumin, chili powder, garlic, salt- use in lentils and to dress chicken after heat olive oil-add onion until brown-add chicken-add some cumin, chili powder and cinnamon-saute covered until cooked

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Top Asked Questions

How do you make Moroccan lentils at home?
A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair. Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes.
How to cook chicken and lentils in a pan?
Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer. Arrange lentils on large platter.
What is Moroccan chicken lentil soup?
A richly spiced Moroccan-inspired soup, full of flavor, nutrients and soul-warming color. Saffron, dried apricots and preserved lemon give this Chicken Lentil Soup depth. It is easy to throw together, making it perfect for any day of the week!
What is the best chili recipe to make with lentils?
Remove excess oil from the pan, or add more olive oil if needed. Over medium heat add onions, garlic, smoked paprika, and cumin. Stir for 3 to 5 minutes or until onions become transparent, but not browned. Then add lentils, stock, tomatoes, bay leaves, chili flakes, and chicken pieces.

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