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NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Moroccan style chicken with spiced
lentils
Serves 4
500g chicken breast fillets
2 tablespoons olive oil
1 teaspoon mild paprika
1 teaspoon finely chopped red chilli
1 teaspoon sea salt, optional
1 cup green lentils
1½ cups/375ml water
1 lemon, sliced and deseeded
1 cup chopped parsley
½ cup chopped mint leaves
2 tomatoes, finely diced
3 shallots, finely chopped
Dressing:
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, peeled and finely chopped
1 teaspoon mild paprika
½ teaspoon ground cumin
1 teaspoon honey
Salt and freshly ground pepper, optional
Place chicken fillets into a bowl. Add oil,
paprika, chilli and sea salt, mix well. Cover
with plastic wrap and refrigerate until ready to
cook.
Fill water reservoir to MAX level, insert the drip
tray then place steamer (–) basket on top
Wash lentils and drain well. Place lentils and
water into the rice /sauce cooking bowl and
stir. Insert into steamer basket, cover with lid.
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Set steaming timer to 45-50 minutes or until
lentils are cooked but still slightly firm. Adjust
for shorter or longer cooking time as required.
Remove lentils from steamer, drain, set aside
and keep warm.
Place chicken into steamer basket (–), place
onto steamer base, arrange slices of lemon
over chicken and cover with lid.
Set steaming timer to 20 -25 minutes. Adjust
for shorter or longer cooking time as required.
Remove chicken when cooked, set aside and
keep warm.
Combine dressing ingredients together in a
clean, screw top jar and shake well.
Combine lentils, parsley, mint, tomatoes and
shallots. Add dressing, mix lightly and spoon
onto serving plates.
Slice chicken, place over lentils and serve.
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