Moroccan Chicken & Lentils
At one of my bridal showers, the host had all the guests bring their favorite recipes then she complied them into a recipe book. This recipe was from my sweet coworker, Lindi, and we love it! It is very flavorful and has a slight sweet flavor to it.
Serves 4-6 people
4 carrots, peeled and sliced (or 8 oz. baby carrots)
1 1/2 C. lentils, uncooked
1 1/2 lbs. frozen chicken breast
2 T. minced garlic
3/4 tsp. salt
2 tsp. Moroccan rub (3/4 tsp ground turmeric, 1/2 tsp. ground red pepper, 1/2 tsp. cinnamon)
2 (14.5 oz.) cans chicken broth (or 4 C. bone broth)
Slow cooker instructions: Place all ingredients, in order listed, into a 4-5 quart slow cooker. Cover and cook on high for 5 hrs., or cover and cook on high 1 hour, then reduce heat to low and cook 7 hours. Yields six 1 C. servings. Serve with pita chip, couscous or rice.
Stovetop instructions: Add lentils and chicken broth to pot. Bring to boil, then let simmer approx. 30 min, or until lentils are cooked. Cook chicken and shred. Add all ingredients to pot with cooked lentils and broth, bring to boil, then let simmer 10-20 min. Yields six 1 C. servings. Serve with pita chip, couscous or rice.
Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.