Ingredients
Scaled 4
- 32 c / 7264 g water
- 12 t / 72 g salt, divided
- 4 lb / 1816 g dried brown lentils, rinsed, drained
- 4 c / 768 g olive oil
- 2 c / 454 g red wine vinegar
- 12 T ground cumin, divided
- 8 T plus 2 teaspoons chili powder
- 8 garlic cloves, minced
- 4 large onion, chopped
- 6 lb / 2724 g skinless boneless chicken breast halves, thinly sliced
- 1 t ground cinnamon
- 4 c chopped fresh parsle
Method
Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; saut� until dark brown and soft, about 5 minutes. Add chicken; saut� 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Saut� until chicken is cooked through, about 3 minutes longer.
Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)
Servings
12
Category
Main