Spiced Roast Chicken with Onion, Lentils and Couscous
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spiced Roast Chicken with Onion, Lentils and Couscous calories by ingredient
Number of Servings: 4
Ingredients
-
1 cup Chicken Broth
3/4 cup Couscous
1 cup Dry Lentils, rinsed and drained
2 Cloves Garlic, smashed and peeled
4 Chicken Leg Quarters, Cut into leg and thigh
Salt and Pepper
5 tbsp EVOO
1 tbsp Fresh grated ginger
2 tsp ground Cinnamon
1 Onion Chopped
Directions
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.