With Eat Clean, you commit to eating smaller meals more often, and when you eat those meals you try to eliminate all the unhealthy "stuff" that can make food so delicious. Instead, you use spices, natural ingredients and healthy ingredient alternatives that bring out the best in the foods you are cooking, ultimately making them just as delicious as if you had made it the unhealthy way.
2. In Small bowl, mix 1 cup olive oil , vinegar, 2tbsp cumin, 2 tbsp chilli powder, garlic and 1 tsp salt. Pour this dressing over lentils. Toss gently and let cool.
3. In large skillet heat 2 tbsp olive oil. Add onion and saute until well cooked, about 5 min. onion should appear dark and soft. Add chicken or turkey and saute 2 min more. Add 1 tsp salt, 1 tbp cumin, 2tsp chilli powder,and cinnamon. Saute until poultry is cooked through.
4. Arrange lentils on a large serving platter. Place sliced chicken on top of lentils. Use remaining dressing and pour over chicken. Sprinkle with chopped parsley. Serve at room temperature.
This week I tried a new recipe from the Eat Clean cookbook called Moroccan Chicken and Lentils. The flavors in this dish are delicious and I loved the effect of the lentils. When you eat them you feel like you're eating a carb, such as potatoes or rice, but you're not! Lentils are extremely rich in protein and fiber, which are essential to a balanced diet.
(This picture is from the book, but from now on I'll provide originals. It looked very similar, I promise!)
The recipe and preparation for Moroccan Chicken and Lentils is below. As for the @jerpdavis Review:
Jer's Corner
Score: 9 jerps
Make again? Yes!
Comments: "An instant winner and one I hope you'll make again. The chicken was plump and perfectly seasoned, and the sauteed onions added an extra kick. I could tell that it was Moroccan by sight and taste. The lentils were well cooked, but there was too much vinegar. It held up nicely overnight and was even more delicious the next day."
About Jer's Corner
About Jer's Corner
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Moroccan Chicken and Lentils Recipe
Ingredients:
8 cups Water
3 tsp Sea salt divided
1lb Dried lentils, (Rinsed drained and picked over)
1 cup Plus 2 tbsp exta virgin olive oil
1/2 cup Red wine vinegar
3 tbsp Ground cumin, divided
2 tbsp Plus 2 tsp chili powder
2 Garlic cloves, peeled and minced
1 Large onion, peeled and chopped
2lbs Skinless boneless chicken breast or turkey breast (thinly sliced)
1/4 tsp Ground cinnamon
1 cup Chopped fresh parsley or cilantro
3 tsp Sea salt divided
1lb Dried lentils, (Rinsed drained and picked over)
1 cup Plus 2 tbsp exta virgin olive oil
1/2 cup Red wine vinegar
3 tbsp Ground cumin, divided
2 tbsp Plus 2 tsp chili powder
2 Garlic cloves, peeled and minced
1 Large onion, peeled and chopped
2lbs Skinless boneless chicken breast or turkey breast (thinly sliced)
1/4 tsp Ground cinnamon
1 cup Chopped fresh parsley or cilantro
Preparation:
1. Combine water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about 20 -25 minutes. Drain well. Rinse under cold water. Place in large bowl and set aside.2. In Small bowl, mix 1 cup olive oil , vinegar, 2tbsp cumin, 2 tbsp chilli powder, garlic and 1 tsp salt. Pour this dressing over lentils. Toss gently and let cool.
3. In large skillet heat 2 tbsp olive oil. Add onion and saute until well cooked, about 5 min. onion should appear dark and soft. Add chicken or turkey and saute 2 min more. Add 1 tsp salt, 1 tbp cumin, 2tsp chilli powder,and cinnamon. Saute until poultry is cooked through.
4. Arrange lentils on a large serving platter. Place sliced chicken on top of lentils. Use remaining dressing and pour over chicken. Sprinkle with chopped parsley. Serve at room temperature.
Briel's Touch:
- I left the cinnamon out - I am not a big cinnamon fan
- I used more onions than the recipe called for
- I served the lentils hot instead of letting them cool (and 1 lb of lentils is a lot of lentils - I recommend 1/2 that)
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