Mujadara with chicken
This is a great recipe. The seasoning from the chicken really flavors the rice. It’s a winning combination. I kept “tasting” until the pot was almost empty! A classic lunch recipe that the kids love.
Makes 5-6 servings
2 cups rice
2.5 cups water
1/2 cup green lentils
400 grams boneless skinless chicken thighs, cut into small pieces
1 large onion
1 clove of garlic
Ground black pepper
Marinade for the chicken thighs:
1 heaped Tbsp paprika
1 tsp soy sauce
1/2 tsp rotisserie chicken spice
1 Tbsp chicken bouillon
1/4 cup olive oil
1 Tbsp chopped parsley
1. Marinade the chicken for around half an hour.
2. Soak the lentils in water for around an hour. Place the lentils in a pot and cover with water and a little bit more, and cook for around 10 minutes. Remove from the heat.
3. Cut the onion in half and finely slice. Chop the garlic. Place 3 Tbsp of oil in a pot and add the onion and garlic, and sauté until golden.
4. Add the rice to the onion and stir. Add the lentils and whatever’s left of the cooking liquid. Add water and tow tsp of salt. Bring to a boil, cover, and lower the heat. Cook for 18 minutes and leave covered for an additional 10 minutes.
*5. Heat 3 Tbsp of oil in a pan and add the chicken. Sauté until golden and mix with the rice. Sprinkle the parsley on top before serving.
Good to know…
You can use green lentils, and make this a day in advance