Moroccan Chicken with Lentils

Every now and then you have to branch out and cook dishes that don't sound particularly great. It's true that we tend to make the same meals over and over again. Is it because we are just picky eaters or because we don't want to spend time cooking a meal we may not even like? Whatever the reason is, try to ignore that inner voice and make something you have never made before. Try a new type of cuisine and see what you can come up with. I bet there is a lot out there that you will like if you just try it.

Here is a great Moroccan dish. Our goal this month was to try recipes from around the world. I've never cooked or eaten lentils before, so this was definitely a first for me. The meal turned out absolutely delicious.

Moroccan Chicken with Lentils
Serves 2 - 4
Adapted by: http://www.bakespace.com/recipes/detail/Moroccan-Chicken-with-Lentils/15368/

Ingredients
1 1/2 teaspoons cumin
3/4 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
4 bone-in skinless chicken thighs
1 tablespoon extra virgin olive oil
1/2 small onion, diced
1 carrot, peeled and sliced
2 stalks of celery, sliced
1 clove of garlic, minced
balsamic vinegar
1/2 cup diced tomatoes
1 cup reduced sodium chicken broth
1 bay leaf
1/2 cup lentils, rinsed thoroughly and drained
1/4 cup raisins
salt and pepper, to taste

Directions:
-In a small mixing bowl, combine the first 7 ingredients (cumin, paprika, chili powder, cinnamon, ginger, cloves, and allspice), along with a pinch of salt and pepper.
-Rinse and dry off the chicken thighs with a paper towel. Rub each chicken thigh with some of the spice mixture, making sure to coat both sides.
-Heat a large saute pan over medium heat and add the olive oil.
-Once skillet is hot, add chicken thighs and brown chicken on both sides. Remove from pan.
-Add the onion to the hot skillet and saute until onions are translucent (should take about 5 minutes)
-Add garlic, celery and carrots and saute for an additional minute.
-Add a drizzle of balsamic vinegar and stir together with all other ingredients in the pan. You want to make sure to scrape up any brown bits from the bottom of the pan. This helps flavor the sauce.
-Stir in the tomatoes, chicken broth, bay leaf, lentils, raisins and salt and pepper.
-Place chicken thighs on top.
-Bring mixture to a boil and then simmer and cover. Simmer for 35 to 40 minutes or until the lentils are tender and chicken is cooked thoroughly.
-Serve

*We served this dish with some cut up whole wheat pita and dip

Enjoy!