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Main Ingredients | Boneless Chicken, Split Red Lentil |
Cuisine | Moroccan |
Course | Main Course Chicken |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Moroccan Chicken With Lentils
- 2 Boneless Chicken
- 1/4 cup Split Red Lentil soaked
- 1/4 cup Whole red lentils (sabut masoor) soaked
- to taste Red wine salt
- 3 tablespoons Oil
- to taste Crushed black peppercorns
- 1/2 cup Onion chopped
- 1 tablespoon Garlic chopped
- 1/2 teaspoon Cumin powder
- 1/4 teaspoon Red chilli powder
- 1/4 teaspoon Cinnamon powder
- 1 cup Red wine
- 1/2 teaspoon Black pepper powder
- 2 tablespoons Butter
- 2 tablespoons Parsley chopped
Method
- Drain and put sabutmasoor in a deep non stick pan, add 1 cup water and mix.
Add red wine salt and masoor dal and mix. - Cover and cook together till just done.
Heat oil in another non stick pan. - Make slashes on either side of the chicken breasts.
Sprinkle red wine salt, crushed black peppercorns on them. - Place them in the pan and cook, turning sides, to seal the juices.
Remove chicken breasts from the pan and place on a plate.
Add onion and saute. - Add garlic and saute till fragrant.Add cumin powder, red chilli powder, cinnamon powder and mix.
Add red wine and cook on high heat till the mixture reduces slightly. - Add chicken breasts, cover and cook for 2-3 minutes.
Turn them over and cook for 2-3 minutes more. - Drain masoor and masoor dal and put into a bowl.
Add pepper powder, red wine salt and butter and mix. - Arrange the mixture on a serving plate.
Place the chicken breasts on them. - Reduce the sauce a little and pour over the chicken.
Garnish with parsley and serve hot.
Nutrition Info
Calories | 1339 |
Carbohydrates | 90.9 |
Protein | 69.1 |
Fat | 77.2 |
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