comfort food

Look no further for your next meal.

Make this.

Just ignore the faux wood countertop and the clutter you see here. Rest assured that pretty (all be it new) Fiestaware has replaced those sad blue plates.

Please also ignore the fact that the glasses of wine are maybe a little too generous...sheesh.

Just focus on how pretty and yummy this meal looks.

L.o.v.e. this dinner.

I've never been a fan of lentils, but after this dish, I am a convert.

Did I mention I love this dinner?

Because I really do.

The recipe is from the Eat-Clean Diet Cook Book by Tosca Reno and has become a staple around our house. It makes an appearance once every two weeks or so. Unbelieveably good the first night and almost as amazing the next day as leftovers.

Give it a try! I usually serve it with either green beans or a yummy salad ~ a kabob of roasted veggies would also be a fab choice during the summer.

Moroccan Chicken with Lentils

For the lentils:

8 cups water

2 tsp. sea salt

1 lb. dried lentils

1 cup olive oil

1/2 cup red wine vinegar

2 tbsp. ground cumin

2 tbsp. chilli powder

2 minced garlic cloves

Whisk the olive oil, vinegar, cumin, chilli powder,
1 tsp. salt and garlic together in a small bowl.

Set aside.

In a large stockpot, combine water,
remaining tsp. sea salt and lentils. Bring this to a boil. Cover and reduce heat to medium, simmer for 20-25 minutes

until lentils are soft. Drain well, rinse under cold water,
and set aside in a large bowl to cool.

For the chicken:

1 large onion, chopped

2 lbs. skinless chicken breast, thinly sliced

1/4 tsp. ground cinnamon (I usually double this)

1 tbsp. ground cumin

2 tsp. chilli powder

1 tsp. sea salt

2 tbsp. olive oil

1 cup chopped cilantro (or parsley)

In a large skillet, heat 2 tbsp. of olive oil.
Add the chopped onion and saute for 7 minutes.

Add chicken breast and cook for 2-3 minutes.

Add sea salt, ground cumin, chilli powder and cinnamon.

 Saute for 2 more minutes or until fully cooked.

Puting it together:

Pour the olive oil and vinegar mixture over the
now cooled lentils and stir well.

Place 1 cup lentils on each plate and top with
chicken and cilantro.

Enjoy!

Note: This recipe supposedly makes 12 servings. I have found 8 or so to be more accurate when served with a veggie side dish. If you want the entire 12 servings, I would add an additional pound of chicken to make the portions more substantial.