Moroccan Chicken and Lentils |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This dish freezes well, so you can double the recipe and save half for later. Ingredients:
2 teaspoons vegetable oil |
8 ounces skinless, boneless chicken thighs, cut into 1-inch pieces |
1 cup chopped onion |
1/2 teaspoon salt |
1/2 teaspoon ground coriander |
1/4 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground red pepper |
1 garlic clove, minced |
1 tablespoon tomato paste |
1 cup canned brown lentils, rinsed and drained |
1 cup fat-free, less-sodium chicken broth |
1/2 cup water |
2 tablespoons golden raisins |
1 cup hot cooked basmati rice |
2 tablespoons chopped fresh parsley |
1 tablespoon slivered almonds, toasted |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Remove chicken from pan. Add onion and next 6 ingredients (onion through garlic) to pan; sauté 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. Add rice; cook 1 minute or until thoroughly heated, stirring frequently. Sprinkle with parsley and almonds.
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