Moroccan Lentils with Chicken

April 30, 2021

Ingredients:

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

Directions:
  1. 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.
  2. Rub seasoning on  both sides of chicken, then add to pot and brown both sides, about 1-2 minutes each side.
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.


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