How to make Moroccan Chicken With Lentils -

Chicken cooked with masoor dal and sabutmasoor the Moroccon way.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Split Red Lentil

Cuisine : Moroccan

Course : Main Course Chicken

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For more recipes related to Moroccan Chicken With Lentils checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Turkish Chicken Thighs Herbed Chicken Legs Steamed Ginger Chicken With Asian Greens Quick Thai Curry

Moroccan Chicken With Lentils

Moroccan Chicken With Lentils Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Moroccan Chicken With Lentils Recipe

  • Boneless Chicken 2

  • Split Red Lentil soaked 1/4 cup

  • Whole red lentils (sabut masoor) soaked 1/4 cup

  • Red wine salt to taste

  • Oil 3 tablespoons

  • Crushed black peppercorns to taste

  • Onion chopped 1/2 cup

  • Garlic chopped 1 tablespoon

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Cinnamon powder 1/4 teaspoon

  • Red wine 1 cup

  • Black pepper powder 1/2 teaspoon

  • Butter 2 tablespoons

  • Parsley chopped 2 tablespoons


Step 1

Drain and put sabutmasoor in a deep non stick pan, add 1 cup water and mix. Add red wine salt and masoor dal and mix.

Step 2

Cover and cook together till just done. Heat oil in another non stick pan.

Step 3

Make slashes on either side of the chicken breasts. Sprinkle red wine salt, crushed black peppercorns on them.

Step 4

Place them in the pan and cook, turning sides, to seal the juices. Remove chicken breasts from the pan and place on a plate. Add onion and saute.

Step 5

Add garlic and saute till fragrant.Add cumin powder, red chilli powder, cinnamon powder and mix. Add red wine and cook on high heat till the mixture reduces slightly.

Step 6

Add chicken breasts, cover and cook for 2-3 minutes. Turn them over and cook for 2-3 minutes more.

Step 7

Drain masoor and masoor dal and put into a bowl. Add pepper powder, red wine salt and butter and mix.

Step 8

Arrange the mixture on a serving plate. Place the chicken breasts on them.

Step 9

Reduce the sauce a little and pour over the chicken. Garnish with parsley and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.