Monday, February 11, 2008

Moroccan Chicken with couscous

So this is a Nestie on the What's Cooking Board's recipe
Ellys Says Opa

Then tweaked by me

Moroccan Chicken with Lentils
Serves 2

1-1/2 tsp cumin
3/4 tsp paprika
1/2 tsp chili powder
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp allspice
4 bone-in skinless chicken thighs
1 Tbsp olive oil
1 clove garlic, minced
few spoon fulls of tomato based pasta sauce (we used spicy red pepper)
1 cup chicken broth
1 bay leaf
1/2 cup red lentils
salt and pepper

Mix the first 6 ingredients, along with some salt and pepper to taste in a small bowl. Pat dry the chicken thighs and rub each thigh, on both sides, with mixture. Heat a large saute pan over medium heat and add the olive oil. Add the chicken and brown on both sides.

Stir in the garlic. Stir in the tomatoes, chicken broth, bay leaf, lentils, and salt and pepper. Scoop the chicken thighs on top. Bring the mixture to a simmer and then cover. Simmer for about 35-40 minutes until the lentils are tender and the chicken is cooked through.

Then we made Near East garlic olive oil couscous
In water you add a few tablespoons butter and seasoning packet
When water comes to a boil you add couscous and take off the burner, cover and wait 5 minutes. Fluff with fork and eat.

We used a half lemon each to squeeze over our chicken and couscous.
SO GOOD. I'm sad there will be no pictures. Sorry. DH took the pictures without there being a camera card in the digital camera and the food was so yummy its gone!

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