MOROCCAN-STYLE CHICKEN WITH LENTILS
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
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
LEMON-CUMIN CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)
- For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.
TAKE-OUT LENTIL SOUP WITH GARLIC AND CUMIN
Cuisines all over the world have some version of this warming, garlicky soup. It's the scent of cumin that makes this one Middle-Eastern at the heart. The soup is so fast and easy to make, and the ingredients are ones you are likely to already have in your pantry, so you'll find it the perfect solution to the eternal question: "What's for dinner?". From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
- Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
- Stir in the lemon juice, taste, and reseason if necessary.
- Ladle into soup bowls and drizzle with olive oil to serve.
- Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
- Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.
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.
CHICKEN WITH RED LENTILS
Make and share this Chicken with Red Lentils recipe from Food.com.
Provided by dale7793
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick saucepan over medium heat and cook the onion and garlic until softened.
- Add the lentils and stock and bring to a boil.
- Cover and cook for 10 minutes, or until lentils are tender.
- Stir through the lemon juice, parsley, salt and pepper.
- While lentils are cooking, season the chicken with cumin.
- Heat a non-stick frying pan and spray with cooking oil spray.
- Cook chicken until cooked through.
- Serve over lentils.
- Lamb or fish fillets can be exchanged for chicken in this recipe.
Nutrition Facts : Calories 457.5, Fat 5, SaturatedFat 1, Cholesterol 37.8, Sodium 221.1, Carbohydrate 63.9, Fiber 10.9, Sugar 2.8, Protein 41.1
ONE-POT LENTIL CHICKEN
This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner
Provided by Sarah Randell
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 24
Steps:
- Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
- Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
Nutrition Facts : Calories 360 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2.5 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium
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.
CHICKEN BAKED WITH LENTILS
Provided by Florence Fabricant
Categories dinner, easy, weekday, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a 4-quart ovenproof casserole. Add pancetta and cook on medium until golden. Remove. Season chicken with salt and pepper and add, skin side down. Sear until golden on medium-high heat, working in two shifts if necessary. Remove from pan. Heat oven to 300 degrees. Pour off all but 2 tablespoons fat from pan.
- Add onions, celery and garlic, cook on medium until soft and translucent. Stir in cumin. Add radicchio, vinegar and sage; sauté briefly. Add lentils, stock and cooked pancetta.
- Return chicken to pan, bring to a simmer, cover and place in oven. Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all. Lentils should be saucelike but not soupy. Add a little stock if needed. Check seasoning, adding more salt and pepper if needed, then serve.
Nutrition Facts : @context http, Calories 936, UnsaturatedFat 33 grams, Carbohydrate 55 grams, Fat 52 grams, Fiber 9 grams, Protein 62 grams, SaturatedFat 14 grams, Sodium 1202 milligrams, Sugar 6 grams, TransFat 0 grams
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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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