Morrocan Style Chicken and Lentils with Tabouleh

SATURDAY
Moroccan-Style Chicken and Lentils
April 26, 2006 by Andrea
Filed under Middle Eastern, Poultry
From: http://andreasrecipes.com/2008/07/21/tabouleh-aka-tabbouleh-tabouli/


You can have this ready in 30 to 45 minutes if you work on the chicken while the lentils are cooking.

Equipment
3 quart pot
12 inch nonstick skillet
sharp knife

Ingredients
DRESSING
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chili powder
2 garlic cloves, minced
1/4 teaspoon ground cinnamon
1 teaspoon salt

LENTILS
4 cups water
1 teaspoon salt
1 pound red lentils, rinsed, drained

CHICKEN
2 tablespoons olive oil
1 large onion, chopped
1 1/2 pounds skinless boneless chicken breast halves, thinly sliced
1 teaspoon salt
1 tablespoon cumin
2 teaspoons chili powder
1/4 teaspoon ground cinnamon

1 cup chopped fresh parsley (garnish)

Preparation

1. Dressing: Add the olive oil, vinegar, cumin, chili powder, garlic, cinnamon, and salt to a blender bottle or jar with a tight lid. Shake until ingredients are well combined. Set aside.

2. Lentils: Combine water and salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium-low, and simmer until lentils are tender and have absorbed the water completely, about 15 to 20 minutes. Stir in 3 or 4 tablespoons of the dressing.

3. Chicken: Heat 2 tablespoons olive oil in large skillet over high heat. Add onion and sauté until dark brown and soft, about 5 minutes. Add chicken and sauté 2 minutes. Add salt, cumin, chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.

4. Place a serving of lentils on a plate and cover with sliced chicken and dressing. Garnish with chopped parsley.

Variations

We often pour the dressing over the chicken after it’s finished cooking in the skillet and let it sit for a few minutes.

I have substituted apple cider vinegar when I had no red wine vinegar in the pantry, and it turned out very nice with a slightly sweet twist.



Tabouleh
Equipment
medium bowl
fine sieve
2 tea towels
large bowl
cruet or small jar with lid

Ingredients
3/4 cup (112 g) bulgur (aka burghul)
16 ounces (475 ml) cold water
2 cups (80 g) coarsely chopped fresh parsley
3 green onions (aka scallion, spring onion), finely chopped
1/4 cup (10 g) chopped mint
2 tablespoons fresh lemon juice
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup (60 ml) extra virgin olive oil
2 ripe, firm tomatoes, seeded and diced
crisp lettuce leaves (optional)

DRESSING
1/4 cup (60 ml) fresh lemon juice
1/2 teaspoon salt

Preparation
1. Pour the bulgur wheat into the medium bowl and cover with the cold water. Allow to sit for 30 minutes.

2. While the bulgur soaks, wash the parsley and trim away any large, tough stalks. Lay the damp parsley in a tea towel and wrap lightly. Place in the refrigerator until it’s crispy and mostly dry.

3. Strain the wet bulgur through the sieve, then pour onto a tea towel and allow to dry a little. Pour the bulgur into the large bowl and add the chopped green onions. Toss and squeeze with your hands so the bulgur absorbs the onion flavor.

4. Add the chopped parsley and the mint, and toss.

5. Pour the lemon juice into the cruet or jar, and add the salt and pepper. Shake for about 30 seconds, then add the olive oil and shake until the mixture is fairly homogeneous. Pour over the salad and stir.

6. Add the seeded, diced tomatoes and stir. Cover the bowl and chill for at least 1 hour.

7. Serve in small bowls with the lettuce leaves. Whisk together the lemon juice and salt and sprinkle on top of each serving