Moroccan Chicken & Lentils
- 8 c water
- 3 t salt, divided
- 1 lb dried brown lentils, rinsed, drained
- 1 c olive oil
- 1/2 c red wine vinegar
- 3 T ground cumin, divided
- 2 T plus 2 teaspoons chili powder
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1 1/2 lb skinless boneless chicken breast halves, thinly sliced
- 1/4 t ground cinnamon
- 1 c chopped fresh parsle
Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sautÃ¯Â¿Â½ until dark brown and soft, about 5 minutes. Add chicken; sautÃ¯Â¿Â½ 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. SautÃ¯Â¿Â½ until chicken is cooked through, about 3 minutes longer.
Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)