Spiced Roast Chicken with Onion, Lentils and Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Chicken Broth3/4 cup Couscous1 cup Dry Lentils, rinsed and drained2 Cloves Garlic, smashed and peeled4 Chicken Leg Quarters, Cut into leg and thighSalt and Pepper5 tbsp EVOO1 tbsp Fresh grated ginger2 tsp ground Cinnamon1 Onion Chopped
1. Preheat oven to 450. In a large saucepan, bring the chicken broth to a boil. Place the couscous in a medium bowl and drizzle the broth on top; wrap tightly with plastic arap and let stand for 10 minutes before fluffing with a fork.
2. In the same saucepan, combine the lentils and garlic with water to cover by 11/2 inches. Bring to a boil, then lower heat and simmer until lentils are tender, about 20 minutes; drain. Discard the garlic if desired. Stir the lentils into the couscous; reserve the saucepan.
3. Meanwhile, season the chicken with salt and pepper. In a large bowl, whisk together 2 tbsp olive oil, the ginger and cinnamon; add chicken and toss. In a large, ovenproof skillet, heat 1 tbsp olive oil over mediun heat. Add the chicken and cook until golden, 6 to 8 minutes; flip, than transfer the skillet to the oven and roast until cooked through, about 15 minutes.
4. In the reserved saucepan, heat the remaining 2 tbsp olive oil over medium heat. Add onions and cook, stirring until golden, about 10 minutes. Stir into the lentil mixture with any reserved pan juices from the chicken; season with salt and pepper serve with the chicken.
Serving Size: Makes 4 servings - Leg and Thigh each
Number of Servings: 4
Recipe submitted by SparkPeople user SQUEEGER.
2. In the same saucepan, combine the lentils and garlic with water to cover by 11/2 inches. Bring to a boil, then lower heat and simmer until lentils are tender, about 20 minutes; drain. Discard the garlic if desired. Stir the lentils into the couscous; reserve the saucepan.
3. Meanwhile, season the chicken with salt and pepper. In a large bowl, whisk together 2 tbsp olive oil, the ginger and cinnamon; add chicken and toss. In a large, ovenproof skillet, heat 1 tbsp olive oil over mediun heat. Add the chicken and cook until golden, 6 to 8 minutes; flip, than transfer the skillet to the oven and roast until cooked through, about 15 minutes.
4. In the reserved saucepan, heat the remaining 2 tbsp olive oil over medium heat. Add onions and cook, stirring until golden, about 10 minutes. Stir into the lentil mixture with any reserved pan juices from the chicken; season with salt and pepper serve with the chicken.
Serving Size: Makes 4 servings - Leg and Thigh each
Number of Servings: 4
Recipe submitted by SparkPeople user SQUEEGER.
Nutritional Info Amount Per Serving
- Calories: 623.7
- Total Fat: 40.6 g
- Cholesterol: 93.7 mg
- Sodium: 623.4 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 6.5 g
- Protein: 29.7 g
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