The Stuff You Need:
For two people:
1 or 2 Chicken thighs for each person*
1/2 Cup Red Lentils**
1 Bay leaf
1/2 Cup diced Onion
1 Tablespoon Olive oil
1 small clove Garlic, minced
1 teaspoon ground Cumin
1/2 teaspoon ground Coriander
1 Tablespoon Lemon Juice
2 Tablespoons chopped Sun-dried Tomato, in oil***
7 Ounces quartered Artichoke Hearts
1/8 teaspoon crushed Red Pepper Flake
Salt & Pepper, to taste
Optional Garnishes: Crumbled Feta Cheese, thinly sliced scallions, chopped parsley, chopped radish
Here's How It's Done:
- Rinse chicken and pat dry with paper towel. Remove the skin and trim off fat. Season with salt & pepper. Grill the chicken until done (185 degrees), or roast in a 350 degree oven for 30 minutes.
- Rinse lentils and place in a large pot. Cover with water several inches above the lentils. Add Bay leaf.
- Place your pot on medium-high heat, partially covered and bring to a boil. Then, lower the heat and simmer for 10 to 15 minutes until soft. Drain off excess liquid.
- While the lentils are cooking, saute the onions in oil. When the onions start to appear translucent, add the cumin and coriander.
- Add the sun-dried tomato, lemon juice, artichoke hearts, cooked lentils and red pepper flakes. Stir to combine. Taste and adjust seasonings.
- Serve in large flat bowls and garnish.
Notes:
*Try My Blue Kitchen Lemon or My Blue Kitchen Tomato flavored oil as a marinade for your chicken.
**You can use other types of lentils, but cooking times will vary.
***Sun-dried Tomatoes – If your sun-dried tomatoes are very dry, soak them for a little while in warm water, and then squeeze the water out before chopping.
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