Moroccan Chicken and Lentils

recipe
This dish freezes well, so you can double the recipe and save half for later.

Yield:

2 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 502
Caloriesfromfat 22 %
Fat 12.2 g
Satfat 2.2 g
Monofat 3.8 g
Polyfat 4.6 g
Protein 37.8 g
Carbohydrate 61.5 g
Fiber 12.8 g
Cholesterol 94 mg
Iron 5.9 mg
Sodium 1061 mg
Calcium 90 mg

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

Preparation

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.

Dana McCauley,

Cooking Light

June 2004
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