Best 2 Moroccan Chicken And Lentils Recipes
Embark on a culinary journey to Morocco with this tantalizing chicken and lentils dish, a harmonious blend of succulent chicken, tender lentils, and an array of aromatic spices. This traditional Moroccan delicacy is a symphony of flavors, combining the richness of chicken with the earthy goodness of lentils, all enveloped in a fragrant broth infused with the warmth of cumin, ginger, turmeric, and the subtle tang of lemon.
Accompanying this main course are three equally enticing recipes that complete the Moroccan feast. Begin your meal with a refreshing Moroccan carrot salad, a vibrant medley of sweet carrots, tangy lemon juice, and a hint of cumin. For a side dish that bursts with flavor, try the Moroccan green beans, a delightful combination of crisp green beans, aromatic tomatoes, and a zesty blend of spices. And to satisfy your sweet cravings, indulge in the Moroccan orange cake, a moist and flavorful cake infused with the vibrant essence of oranges, a perfect ending to your Moroccan culinary adventure.
HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS
Harira is traditionally served each night of Ramadan to break the fast.
Provided by Food Network
Categories main-dish
Time 10h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
- Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
- Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
- Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
MOROCCAN CHICKEN AND LENTILS
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.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat.
- Add the lentils and bring to a boil.
- Cover, reduce heat to medium and simmer about 20 to 25 minutes, or until lentils are tender but not mushy.
- Drain, rinse with cold water, then drain well again.
- Transfer to a large bowl.
- Whisk together the 1 cup of olive oil, red wine vinegar, cumin, chili powder, garlic and salt; pour 1 cup of this dressing over the warm lentils and toss gently.
- Allow to cool.
- In a large skillet,heat 2 tablespoons olive oil and saute onions until dark brown and soft, about 5 to 10 minutes.
- Add chicken and saute 2 minutes.
- Add 1 teaspoons salt, the cumin, chili powder and cinnamon.
- Saute until chicken is cooked through, about 5 more minutes.
- Arrange lentils on a large platter and place sliced chicken on top.
- Drizzle with remaining dressing and sprinkle with the fresh parsley.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured, and all your cooking tools and equipment ready to go. This will help you stay organized and ensure that your dish turns out perfectly.
- Use a good quality chicken: This will make a big difference in the flavor of your dish. Look for free-range, organic, or pasture-raised chicken if possible.
- Don't overcrowd the pan: When browning the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly and will result in steamed chicken instead of browned chicken.
- Use a flavorful broth: The broth you use will add a lot of flavor to your dish, so choose a good quality broth that you enjoy the taste of. You can use chicken broth, vegetable broth, or even a combination of the two.
- Don't overcook the lentils: Lentils are a delicate legume, so be careful not to overcook them. They should be cooked until they are tender but still hold their shape.
- Season to taste: Before serving, taste your dish and adjust the seasonings as needed. You may want to add more salt, pepper, or other spices to suit your taste.
Conclusion:
This Moroccan Chicken and Lentils dish is a flavorful and satisfying meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and healthy meal, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beans #poultry #african #easy #dinner-party #moroccan #chicken #stove-top #dietary #one-dish-meal #gluten-free #comfort-food #inexpensive #lentils #egg-free #free-of-something #meat #chicken-breasts #taste-mood #savory #equipment #4-hours-or-less
You'll also love
