Spiced Moroccan Chicken and Lentils

This dish smelled so good as I was cooking it. There were so many spices that made everything so fragrant. Michael thought this was super good! I had let the lentils cool, and he thought this was a nice contrast to all the spice that was in the chicken. Highly recommended dish 🙂

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Spiced Moroccan Chicken and Lentils
4 servings

Lentils:

1 lb dried lentils cooked or 2 15oz. cans of cooked lentils
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon salt

Chicken:

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

1/2 cup parsley, chopped

Place cooked lentils in a large bowl. Whisk olive oil, vinegar, cumin, chili powder, garlic, and salt in bowl. Pour over lentils and toss.

Heat olive oil in large skillet over high heat. Add onion; saute about 5 minutes. Add chicken; cook for 2 minutes more.  Add salt, cumin, chili powder, and cinnamon. Saute until chicken is cooked through, about 3 minutes longer.

Serve with chopped parsley sprinkled on top.

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