Moroccan Lentils with Chicken
¾ cup lentils
1 onion, chopped
½ eggplant, skin removed, cut in small pieces
2 - 4 bone-in chicken thighs
1 cup sweet potatoes and/or carrots, cut in pieces
2 Tbsp. Stuart’s Spices Moroccan seasoning
2 cups broth
1-2 cups cup canned diced tomatoes
3. Add broth, tomatoes, rest of the Moroccan seasoning, sweet potatoes and/or carrots, & lentils. Bring to boil, reduce heat to a strong simmer, cover and cook about 40 minutes. Check if chicken is done and lentils are soft. May need another 5-10 minutes. If too much liquid, cook the last 5 minutes uncovered.
- Heat 1 - 2 Tbsp. olive oil in large pot. Add onion and eggplant, saute for a few minutes until onions slightly translucent and eggplant is soft.
- Rub seasoning on both sides of chicken, then add to pot and brown both sides, about 1-2 minutes each side.