Moroccan Chicken and Lentils + Video
Spicy Moroccan chicken with creamy green lentils and fall vegetables is a fabulous meal for a cool autumn day. It’s easy to make, too!
- 1 ½ lbs chicken thighs 4-6 boneless and skinless
- 1 teaspoon chili powder (or kashmiri chili powder)
- ½ teaspoon ground cumin
- ½ teaspoon sesame seeds
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon dried mint
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne powder
- 2 cups butternut squash cut into ¼ inch cubes
- 1 cup carrots peeled and cut into 2 inch pieces
- 1 red onion sliced
- 1 red bell pepper seeded and cut into ½ inch strips
- 2 tablespoon olive oil
- 1 cup green lentils (See Note 1)
- 2 bay leaves
- 1 lemon juice and zest
- salt to taste
- 1 cup Greek yogurt plain (or Labneh)
- ½ cup pomegranate seeds (arils)
Preheat oven to 425°F. In a small saucepan place the lentils and bay leaves. Cover with water to 2 inches above lentils and bring to a boil over high heat. Reduce to low, and simmer until tender, 20-22 minutes. (See Note 1) Drain and cool in the refrigerator.
Combine the spice blend ingredients in a small bowl and rub the chicken thighs with half of the spice mixture.
In a bowl toss together the vegetables and remaining spice blend and olive oil. Place vegetables in an even layer on a rimmed baking sheet lined with parchment paper or deep 13”x9” baking dish. Lay the chicken thighs on top of the vegetables and roast until tender and browned, 25-30 minutes.
Discard the bay leaves from the drained, cooled lentils. Mix together in a bowl with olive oil, salt and lemon juice and zest from half the lemon.
Dived the yogurt on each plate and top with a ½ cup of the lentils. Serve the roasted vegetables and chicken alongside and top with pomegranate seeds and chopped parsley.
- I like to use Petite French Style green lentils from Bob’s Red Mill. They stay firm and don’t turn to mush and are perfect for cold salads.
Lentils are pulses and like legumes, they are FODMAP foods. This means, they have short chain carbs and/or difficult to digest fiber, which often times can cause gas.
To help reduce gassiness, soak the lentils for a few hours, then rinse them well before cooking. This is completely optional.
Calories: 729kcal | Carbohydrates: 54g | Protein: 48g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 169mg | Sodium: 335mg | Potassium: 1425mg | Fiber: 20g | Sugar: 12g | Vitamin A: 14070IU | Vitamin C: 75mg | Calcium: 153mg | Iron: 6mg