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  • Writer's pictureArthur Adam Housley

Moroccan Chicken with smothered Lentils

For this one I had some pre-cooked lentils in the fridge...I know...I know...not the same, but It is what it is. So...I had some fresh chicken tenders and decided to make my first Moroccan dish and it turned out fantastic!


2lbs of Chicken Tenders 4 tablespoons of Olive or Avocado Oil

1 cup of red wine vinegar

1 cup of chicken stock 4 tablespoons ground cumin

4 tablespoons of coriander

4 tablespoons of tumeric

2 tablespoons chili powder

3 tablespoons of cinnamon

3 tablespoons of paprika

half of a lemon 2 garlic cloves, minced 1 large chopped yellow onion

chopped fresh parsley for garnish


STEP 1 Heat 2 tablespoons olive oil in large skillet over high heat. Add onion and garlic and sauté until translucent and soft...about 5 minutes.
Add chicken and sauce with the onions for a couple of minutes...then add your first table spoons of spices. One each of cumin, coriander, tumeric, chili powder, cinnamon and paprika. Also squeeze a half a lemmon.
STEP 3 Mix in the package of lentils. If you cook them yourself, about 4 cups worth...or more. If you go more, then you'll have to increase your spices. At this time pour in the cup of chicken stock and then spice everything again.
Continue to stir and add spices. You can add stock if it starts to get dry. Cooking together should only take about 8 minutes or so. I do recommend covering the dish so the chicken cooks faster. Use all the spices and then serve with chopped parsley.

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