Moroccan Chicken And Lentils

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat.
• 2 add the lentils and bring to a boil.
• 3 cover, reduce heat to medium and simmer about 20 to 25 minutes, or until lentils are tender but not mushy.
• 4 drain, rinse with cold water, then drain well again.
• 5 transfer to a large bowl.
• 6 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.
• 7 allow to cool.
• 8 in a large skillet,heat 2 tablespoons olive oil and saute onions until dark brown and soft, about 5 to 10 minutes.
• 9 add chicken and saute 2 minutes.
• 10 add 1 teaspoons salt, the cumin, chili powder and cinnamon.
• 11 saute until chicken is cooked through, about 5 more minutes.
• 12 arrange lentils on a large platter and place sliced chicken on top.
• 13 drizzle with remaining dressing and sprinkle with the fresh parsley.