MOROCCAN CHICKEN AND LENTILS
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
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-STYLE PUMPKIN (WITH LENTILS)
The pumpkin - or those squashes whose non-English names translate as "pumpkin" - is a staple the world over, turned into substantial dishes celebrated for their sweetness and density. So-called sugar pumpkins, which are smaller and more flavorful than anything you might carve, are the best for cooking and available even in supermarkets. But you can tackle the big boys too. This recipe uses cubes of pumpkin flesh. Admittedly, getting at the good stuff is the tricky part. And of course you can use any orange-fleshed squash in any pumpkin recipe. But given the season, let's assume you're working with a pumpkin. Start just as if you were carving a jack-o'-lantern: cut a circle around the stem, then pull up on the stem and discard it. Using the cavity as a handle, peel the pumpkin with a sturdy vegetable peeler. Yes, it will take a while. Then cut the pumpkin in half and scrape out the seeds with an ice cream scoop or heavy spoon. You can discard the seeds or roast them. (More on that in a moment.) Cut or scrape off any excess string and cut the pumpkin into approximately 1-inch cubes. (A 4-pound pumpkin will yield about 8 cups of cubes.)
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
- If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
- Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
- Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 760 milligrams, Sugar 5 grams, TransFat 0 grams
MOROCCAN-STYLE CHICKEN WITH LENTILS
This rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous. Can be frozen for up to one month.
Provided by English_Rose
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander, salt, pepper 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. Season to taste.
- 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.
MOROCCAN STYLE CHICKEN WITH LENTILS
Make and share this Moroccan Style Chicken With Lentils recipe from Food.com.
Provided by Lou van
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
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.
- Scatter with fresh mint leaves and serve with couscous or rice.
Nutrition Facts : Calories 506.7, Fat 15.7, SaturatedFat 3, Cholesterol 119.9, Sodium 430.1, Carbohydrate 56.6, Fiber 10.6, Sugar 35.1, Protein 38.6
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.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
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.
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- 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. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
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