Moroccan Roasted Chicken and Lentils
Spicy Moroccan chicken with creamy green lentils and fall vegetables is a fabulous meal for a cool autumn day. It’s easy to make, too!
???? RECIPE BELOW
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Ingredients
4 chicken thighs boneless and skinless
Spice Blend
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp sesame seeds
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp dried mint
1/2 tsp garlic powder
1/4 tsp cayenne powder
Vegetables
2 cups butternut squash cut into 1/4 inch cubes
1 cup carrots peeled and cut into 2 inch pieces
1 red onion sliced
1 red bell pepper seeded and cut into 1/2 inch strips
2 tbsp olive oil
Assembly
1 cup green lentils
2 bay leaves
1 lemon juice and zest
salt to taste
1 cup Greek yogurt plain (or Labneh)
1/2 cup pomegranate seeds
Instructions
Preheat oven to 425°F. In a small saucepan place the lentils and bay leaves. Cover with water to 2 inches above lentils and bring to a boil over high heat. Reduce to low, and simmer until tender, 20-22 minutes. (See Note 1) Drain and cool in the refrigerator.
Combine the spice blend ingredients in a small bowl and rub the chicken thighs with half of the spice mixture.
In a bowl toss together the vegetables and remaining spice blend and olive oil. Place vegetables in an even layer on a rimmed baking sheet lined with parchment paper or deep 13”x9” baking dish. Lay the chicken thighs on top of the vegetables and roast until tender and browned, 25-30 minutes.
Discard the bay leaves from the drained, cooled lentils. Mix together in a bowl with olive oil, salt and lemon juice and zest from half the lemon.
Dived the yogurt on each plate and top with a 1/2 cup of the lentils. Serve the roasted vegetables and chicken alongside and top with pomegranate seeds and chopped parsley.
Notes
1. I like to use Petite French Style green lentils from Bob’s Red Mill. They stay firm and don’t turn to mush and are perfect for cold salads.
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EASY LENTIL RECIPE for a Vegetarian and Vegan Diet | Lentil Recipes
EASY LENTILS RECIPE | Easy Vegetarian and Vegan Recipes | Lentil Recipes
???? Let me know in the comments if you enjoyed my vegan lentil recipe?
▶️ RECIPE INGREDIENTS: (3 to 4 servings approx.)
To Cook the lentils:
1 Cup / 200g Brown Lentils (Washed and Soaked in water for 10 to 12 hours or overnight)
1+ 1/2 Cup / 350ml Vegetable Broth
3 Tablespoon Olive Oil
1 Cup / 130g Onion - Chopped
1+1/2 Tablespoon Garlic - Finely Chopped (4 to 5 garlic cloves approx.)
2 Teaspoons Paprika (NOT Smoked)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I have added 3/4 Tsp of pink Himalayan salt)
1/4 Teaspoon Sugar (I have used organic cane sugar)
1+1/2 Tablespoon Tomato Paste
1 Cup / 200g Fresh Tomatoes - Chopped
1/2 Cup / 125ml Water
Garnish:
1/2 Cup / 20g Parsley - Finely Chopped
1/2 Tablespoon Lemon Zest (Zest of 1 lemon)
Lemon juice to taste (I have added 1/2 Tablespoon of lemon juice)
Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of olive oil (I have added 1 tablespoon of organic Cold Pressed Olive oil)
▶️ METHOD:
Thoroughly wash the brown lentils - a few times until the water runs clear and then soak for 10 to 12 hours or overnight. Once soaked, drain the water and transfer the lentils to a pot and add the vegetable broth. Turn on the stove to medium-high heat and bring it to a vigorous boil. Then turn the heat to medium-low and cook for about 3 to 4 minutes or until the lentils are cooked but still holds its shape. It took me 3 minutes to cook the lentils on my stove. WE DO NOT WANT MUSHY LENTILS HERE. Once cooked set it aside UNCOVERED.
✅ ????PLEASE NOTE: The cooking time of the lentils depends on it's quality. Sometimes one batch of lentils are drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
To a heated pan add olive oil, chopped onion and 1/4 teaspoon salt and fry on medium heat until the onions are browned. It will take 5 to 6 minutes. Add the garlic and fry for 30 seconds or until fragrant.
Reduce the heat to low before adding the spices, this will prevent it from burning. Add paprika, ground cumin, cayenne pepper, tomato paste and fry for about 2 minutes to cook out the raw flavour of the tomato paste. Once the paste/spices are nicely roasted, increase the heat to medium. Add the chopped Tomatoes, Salt, Sugar, Water and mix well. Bring to a boil and cook for about 2 minutes or until the tomatoes are slightly soft.
✅ ????PLEASE NOTE: Adding 1/4 teaspoon of sugar to the tomatoes, balances out it's acidity/tartness so please do not skip it.
Add the cooked lentils and bring to a boil. Once it comes to a boil, cook for about 5 to 6 minutes or until most of the water is evaporated on medium-high heat. Turn off the heat and garnish with lemon zest, lemon juice, parsley, Goof quality extra virgin olive oil. Serve hot with fresh pita and a side salad.
▶️ IMPORTANT NOTES:
???? Cooking time of the lentils depends on it's quality. Sometimes one batch of brown lentils are drier than the others and may need more cooking time. So adjust the cooking time accordingly
???? Please don't over cook the lentils, WE DO NOT WANT MUSHY LENTILS for this recipe. The lentils should be cooked but at the same time still hold their shape. After bringing the lentils and broth to a boil, it took me only 3 minutes to cook the lentils on my stove
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
????Adding 1/4 teaspoon of sugar to the tomatoes, balances out it's acidity/tartness so please do not skip it
???? If incase the end product gets too thick for your liking, add boiling water to thin it out. DO NOT add cold water, it will ruin the taste
???? The garnish is what actually completes this dish and adds flavour to it, so please do not skip any of the ingredients
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How to make Red Lentils and Chicken | Red Lentils and Chicken | Red Lentils Recipe | Sarika R
Recipe
2 tbs olive oil
1/2 cup diced onions
Green Chilis
1/2 cup diced tomatoes
1 tbs ginger / 1 tbs garlic
2 tbs tomato paste
1 tsp Cumin seeds
Bay leaves
1 pound diced chicken thighs
1 cup red lentils
Dried Herbs
1 tsp curry powder, saffron, black pepper and salt.
Fresh Herbs
Please add spices and herbs that you prefer when making your own recipe, sometimes taking risks pay off. Most of all have fun and make memories.
With Love,
Sarika R...