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Moroccan Chicken and Lentils




Source of Recipe


mavibleu@


Recipe Introduction


Origins Unknown


List of Ingredients




4 tsp vegetable oil
1 lb skinless, boneless chicken thighs, cut into 1-inch pieces
2 cups chopped onion
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground red pepper
2 garlic cloves, minced
2 tablespoons tomato paste
2 cups canned brown lentils, rinsed and drained
2 cups chicken broth
1 cup water
4 tablespoons golden raisins
2 tablespoons chopped fresh parsley

Recipe



Heat oil in a large nonstick skillet over
medium-high heat.

Add chicken; saute 5 minutes or until browned.

Remove chicken from pan and keep warm.

Add onion, salt, coriander, cumin, cinnamon, red
pepper, and garlic; saute 3 minutes.

Add tomato paste, and cook 1 minute, stirring constantly.

Stir in chicken, lentils, broth, water, and raisins.

Reduce heat, and cook 5 minutes or until chicken is done, stirring occasionally.

Sprinkle with parsley.

Serve over rice.

Serves 4.

Note: This dish freezes well, so you can double the recipe
and save half for later.