Spiced Roast Chicken with Onion, Lentils and Couscous

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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


    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


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.