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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Man is born to eat."
-Craig Claiborne, Writer

The refrigerator light goes on...

I love one pot meals like this. They seem so exotic and elegant but they take no time at all. The hardest part is dicing the onions, slicing the garlic and cutting up the chicken. There's all of about 15 minutes active cooking time, but after getting it into the pan all you have to do is stir occasionally. The sauce is rich and sweet and spicy and savory all at one time.

Lentils

Lentils are legumes like peas, garbanzos and peanuts. They are mostly carbohydrate and protein and not very much fat. They have tons of fiber, with a half cup of cooked lentils coming in at around 8 grams.

Like other legumes, you can cook them whole, but they are also great in soups and pureed into sauces. There are three main types. The small green lentil is also known as the French lentil. It has a thin shell and a stronger pea-like flavor. Red and yellow lentils are slightly smaller and not as plump as green lentils. They have a milder flavor. French lentils take a little longer to cook than their red and yellow cousins. More About Lentils


 

Moroccan Chicken Tagine with Lentils



Servings = 4 | Serving size =2 1/2 cups

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes great leftovers.

3 tsp olive oil (divided)
1 lb boneless skinless chicken thighs (cut into chunks)
1 large onion (diced)
4 cloves garlic (thinly sliced)
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
fresh ground black pepper (to taste)
2 Tbsp no salt added tomato paste
2 tsp honey
1 cup low sodium chicken broth
1 1/2 cups water (divided)
1/2 cup raisins
1 cup green lentils

Place 1 teaspoon oil in a large skillet over medium high heat. Add half the chicken thighs and cook for about 5 minutes browning on each side. Remove to a plate and repeat with the other half of the chicken.

Add the remaining 2 teaspoons of oil to the pan and then the onions. Cook for about three minutes tossing frequently. Add the garlic and cook for another three minutes.

Add the cayenne pepper, cumin, oregano, salt, pepper, tomato paste, honey, chicken broth and 1 cup of water. Stir well and add the raisins and the chicken. Cover and adjust the heat to a simmer. Cook, stirring occasionally, for about 45 minutes.

Add the lentils and cook for about 20 minutes until they are soft. Add more water if necessary, 2 Tablespoons at a time. The sauce should be thick. When the lentils are done, serve.

Nutrition Facts

Serving size = 2 1/2 cups

Servings = 4

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Amount Per Serving

Calories 473 Calories from Fat 81
  % Daily Value
Total Fat 9g 14%
    Saturated Fat 2g 9%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 93mg 31%
Sodium 424mg 18%
Total Carbohydrates 62g 21%
    Dietary Fiber 18g 72%
    Sugars 22g  
Protein 38g  
Vitamin A 6% Vitamin C 23%
Calcium 9% Iron 35%
Vitamin K 12 mcg Potassium 1197 mg
Magnesium 111 mg