45 minutes

Chicken and Lentils

INGREDIENTS

  • 8 cups water
  • Salt
  • 1 pound dried lentils
  • 1/2 cup red wine vinegar
  • 3 tablespoons ground cumin
  • 3 tablespoons chili powder
  • 2 garlic cloves, minced 
  • 1 large onion, chopped
  • 1 pound skinless boneless chicken breast
  • 1/4 teaspoon ground cinnamon
  • 1 cup chopped fresh parsley

TOOLS YOU NEED

    • Abbio Sauté Pan
    • Abbio Sauce Pan
    • Wood stirring spoon
    • Cutting board
    • Chefs knife 

      PREP

      • Rinse and drain lentils and set aside 

      RECIPE DIRECTIONS

      1. Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat.
      2. Add lentils and bring to boil.
      3. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes.
      4. Drain well; rinse with cold water and drain again. Place in large bowl.
      5. Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup.
      6. Pour 1 cup dressing over warm lentils and toss. 
      7. Heat 2 tablespoons olive oil in large skillet over high heat.
      8. Add onion; sauté until dark brown and soft, about 5 minutes.
      9. Add chicken; sauté 2 minutes.
      10. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon.
      11. Sauté until chicken is cooked through, about 5 minutes longer.
      12. Arrange lentils on large platter.
      13. Slice chicken and place atop lentils. Drizzle with remaining dressing and sprinkle with parsley. 
      Recipe courtesy of Bon Appetit 
                       

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