Moroccan Chicken And Lentils

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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.

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Steps

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Combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat.

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Add the lentils and bring to a boil.

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Cover , reduce heat to medium and simmer about 20 to 25 minutes , or until lentils are tender but not mushy.

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Drain , rinse with cold water , then drain well again.

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Transfer to a large bowl.

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Whisk together the 1 cup of olive oil , red wine vinegar , cumin , chili powder , garlic and salt.

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Pour 1 cup of this dressing over the warm lentils and toss gently.

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Allow to cool.

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In a large skillet , heat 2 tablespoons olive oil and saute onions until dark brown and soft , about 5 to 10 minutes.

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Add chicken and saute 2 minutes.

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Add 1 teaspoons salt , the cumin , chili powder and cinnamon.

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Saute until chicken is cooked through , about 5 more minutes.

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Arrange lentils on a large platter and place sliced chicken on top.

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Drizzle with remaining dressing and sprinkle with the fresh parsley.

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Ingredients

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water, salt, dried lentils, olive oil, red wine vinegar, ground cumin, chili powder, garlic, onion, boneless skinless chicken breast halves, ground cinnamon, fresh parsley