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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 12 |
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Directions: Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; saute until dark brown and soft, about 5 minutes. Add chicken; saute 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Saute until chicken is cooked through, about 3 minutes longer.
Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)
| Ingredients:
1 Bunch(s) chopped parsley
417/10000 Ounce(s) ground cinnamon
1 1/2 Pound(s) thinly sliced chicken breast
1 chopped white onion
2 Pound(s) minced garlic
1 1/2 Ounce(s) chili powder
1 1/2 Ounce(s) ground cumin
1/4 Quart(s) olive oil
4 Ounce(s) red wine vinegar
1 dried brown rinsed drained lentils
1/2 Ounce(s) divided salt
8 Cup(s) water
Comments: Great week-night entree. Wonderful light cumin flavor. I scaled the recipe in half. It was good for a 5-6 people. |
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