Monday, January 17, 2011

Moroccan Chicken and Lentils

1 TBSP paprika
2 tsp cumin
2 tsp coriander
1 tsp ground ginger
1/2 tsp turmeric
1/2 tsp black pepper

2 TBSP butter or extra virgin olive oil
1 large onion, thinly sliced
5 cloves garlic, minced
1 to 1 1/2 lbs chicken thighs
4-8 sliced carrots
1 1/4 cup chicken broth
1/2 cup dried lentils

1 1/2 cup chicken broth
1 cup whole wheat couscous

Combine spices in a small bowl and set aside. Heat butter or olive oil in a large skillet, add onions and garlic and cook for about 5 minutes over medium heat. Stir in spice mixture, then add carrots, chicken, lentils, and 1 1/4 cup chicken broth. Bring to a boil, cover, reduce heat and simmer for 40-45 minutes, until lentils are fully cooked. Bring 1 1/2 cup chicken broth to a boil, then stir in couscous. Cover and remove from heat. Allow to sit for 5 minutes, then fluff with a fork. Serve chicken and lentil mixture over couscous.

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