5.0 from 6 votes
Moroccan Chicken and Lentils
Cinnamon, cumin and mint help season this healthy, hearty Moroccan chicken dish that includes butternut squash, carrots, and bell peppers.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 729 kcal
Course:
Main Course
Cuisine:
Moroccan , North African
Ingredients
- 1 1/2 lbs chicken thighs 4-6 boneless and skinless
Spice Blend
- 1 tsp chili powder (or kashmiri chili powder)
- 1/2 tsp ground cumin
- 1/2 tsp sesame seeds
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp dried mint
- 1/2 tsp garlic powder
- 1/4 tsp cayenne powder
Vegetables
- 2 cups butternut squash cut into 1/4 inch cubes
- 1 cup carrots peeled and cut into 2 inch pieces
- 1 red onion sliced
- 1 red bell pepper seeded and cut into 1/2 inch strips
- 2 tbsp olive oil
Assembly
- 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)
- 1/2 cup pomegranate seeds (arils)
Instructions
- 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 1/2 cup of the lentils. Serve the roasted vegetables and chicken alongside and top with pomegranate seeds and chopped parsley.
Cup of Yum
Notes
- 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.
- 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.
Nutrition Information
Calories
729kcal
(36%)
Carbohydrates
54g
(18%)
Protein
48g
(96%)
Fat
37g
(57%)
Saturated Fat
9g
(45%)
Cholesterol
169mg
(56%)
Sodium
335mg
(14%)
Potassium
1425mg
(41%)
Fiber
20g
(80%)
Sugar
12g
(24%)
Vitamin A
14070IU
(281%)
Vitamin C
75mg
(83%)
Calcium
153mg
(15%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 729
% Daily Value*
| Calories | 729kcal | 36% |
| Carbohydrates | 54g | 18% |
| Protein | 48g | 96% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 169mg | 56% |
| Sodium | 335mg | 14% |
| Potassium | 1425mg | 30% |
| Fiber | 20g | 80% |
| Sugar | 12g | 24% |
| Vitamin A | 14070IU | 281% |
| Vitamin C | 75mg | 83% |
| Calcium | 153mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.