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Ras al Hanout Chicken with Red Lentils and Spinach

Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Calories: 558 Fat: 4g Carbs: 75g Protein: 52g

ABOUT THE DISH

Ras al hanout is a fantastic, warm – not spicy hot – Moroccan blend that loosely translates to “top shelf” in English. The ingredients of the blend are considered the best the seller has to offer. Lucky us, as it adds incredible depth and complexity to this hearty dish.

Ingredients
Basmati Rice
Red lentils
Ras el hanout
Spinach
Shallot
Garlic
Ginger
Chicken breasts

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Sear To cook the surface of meat very quickly with intense heat.

What you need

Small pot

Medium satué pan

Medium bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Peel ginger, then mince or grate (see ginger peeling instruction card). Peel shallot; cut in half lengthwise, then slice into thin half-moons. Remove chicken breasts from package; rinse, pat dry and bias slice into ¼ inch slices.

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Step 2: DRY RUB THE CHICKEN

Place chicken in a bowl with ras al hanout, a pinch of salt and pepper, and toss until chicken is fully coated; set aside to rest at room temperature.

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Step 3: COOK THE RICE

Add 1 Tbsp. oil to small pot over medium-high heat. Add rice; cook for 1 min. Add 1¾ cup water and stir. Bring to boil, cover, and reduce heat to low and cook for 20 min. Once done, fluff with fork. While rice is cooking, start to sear chicken (Step #4).

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Step 4: SEAR THE CHICKEN

Heat 1 Tbsp. oil in a medium pan over medium heat. Add chicken, shallot, garlic and ginger; sear, stirring ocassionally until golden brown and aromatic, about 3-5 min. *Chicken will not be fully cooked at this point.

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Step 5: COOK THE LENTILS

Add lentils and stir. Add 1¼ cups water, and a pinch of salt and pepper. Bring to a boil; reduce heat to a simmer, cover and cook for 5 min. Remove lid and cook 2 more min. Remove from heat; add spinach and toss until slightly wilted. USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls. Top with chicken and lentils. Enjoy!