Nothing makes my day like enjoying some yummy Middle Eastern food! The spices are so unique. I’m obsessed with garlic. So the love affair works.
I am by no means an expert on any one food genre! I mostly get an idea of what something tastes like in a restaurant, and then put a weird spin on it in my own kitchen. But whatever, it works!
Chicken and lentils are one of my favorites. I make this at least a couple of times a month. My husband and kids are not really fans, but they aren’t doing the cooking now are they? And in my house, you eat what the cook serves.
Besides, how could you not love this meal? Lentils are full of fiber and iron. Chicken is full of protein. Garlic keeps vampires away so there you have it. It’s super healthy! Plus, if you’re eating it with pita bread, you can practically eat with your fingers. And that’s always a blast!
This chicken is super easy. I used chicken thighs today, but you can use whatever chicken parts you like! Marinate them in white wine, lemon, olive oil, garlic, paprika and fresh parsley, for at least an hour. Mine ended up soaking overnight in the fridge this time. YUMMY!
Random garlic trick for these recipes that require a lot. Instead of peeling the garlic, just take the cloves and put them in a container and shake it like a freak! I use a small mason jar with a lid. Then like I said, shake it. Like shake it a lot. Then do yourself a favor if you don’t have one already and buy a garlic press. No more peeling and mincing, Hallelujah!
After they are done marinating, put the chicken and the remaining marinade in a pan. Bake at 350 for about 40 minutes, depending on the chicken you’re using of course. That’s it. Wow, I told you it was easy.
For the lentils, you want to start with whatever liquid you are using. I used a little chicken broth in the water because I had a big container open and it makes it that much tastier. But you can use just water or vegetable broth if you choose. I put the onion and all of the spices into the pan with the broth and bring to boil.
Rinse 1 cup of lentils and add to the boiling broth. I used a mixture of green, brown, and black organic sprouted lentils. Turn it down to a nice simmer. At this point I add the tomato. Let this simmer for about 30 minutes, or until the lentils are to your liking and the broth is evaporated.
Here’s my yummy lentils simmering
Sprinkle with a little fresh parsley if you have some left from the chicken.
You can’t have this dish with some hummus on the side! I usually make my own. Tonight I had some store bought crap in the fridge that needed to be used up. But making it yourself is so fast and easy. Then you have none of the preservatives or other junk!
This is the recipe that I use for hummus.
You can also serve this dish with pita bread and pilaf. Since I’m all about cutting the carbs these days I did not have rice or bread. But it was still divine. I hope you enjoy this recipe!
- 1/4 cup white wine
- 1/4 cup olive oil
- 2 Tbsp lemon juice
- 6 cloves of garlic
- 1/2 tsp paprika
- 2 tsp fresh parsley
- Pinch of salt
- 1.5 lbs chicken thighs
- 3 cups of water (or exchange for part chicken broth)
- 1 white onion chopped
- 1 cup of dry lentils, rinsed
- 2 cloves garlic, pressed
- 1 tomato
- 1 tsp curry seasoning
- 1/2 tsp chili powder
- Combine all ingredients in a shallow bowl or large zip lock bag. Marinate in the mixture for 1 hour or overnight.
- Bake at 350 degrees for about 40 minutes. This depends on how large your pieces of chicken are.
- Bring water, onion, and spices to boil.
- Add lentils and reduce heat to a nice rolling simmer.
- Remove from heat after liquid has evaporated and lentils are soft, about 30 minutes.
- Garnish with fresh parsley.