Moroccan-Style Chicken & Lentils

with Tomatoes & Feta Cheese

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
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WW Freestyle
06 Smart Points

This vibrant recipe highlights ras el hanout (a beloved North African blend of cumin, coriander, cinnamon, and more), which lends warming flavor to the pieces of tender chicken we’re serving over hearty green lentils and vegetables. For a pleasantly tangy finish, we’re topping it all with bites of crumbly feta cheese.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Cook the lentils:
1 Cook the lentils:

Fill a medium pot with water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain and rinse the lentils under warm water, then return to the pot. 

Prepare the ingredients:
2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Roughly chop the peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Place the sliced white bottoms of the scallions in a bowl; top with the vinegar. Crumble the cheese.

Cook the chicken:
3 Cook the chicken:

While the lentils continue to cook, pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the ras el hanout to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

Cook the vegetables:
4 Cook the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish the lentils & serve your dish:
5 Finish the lentils & serve your dish:

To the pot of cooked lentils, add the cooked vegetableschopped peppers2 teaspoons of olive oil, and the scallion-vinegar mixture. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the cooked chicken and crumbled cheese. Garnish with the sliced green tops of the scallions. Enjoy! 

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Cook the lentils:
1 Cook the lentils:

Fill a medium pot with water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain and rinse the lentils under warm water, then return to the pot. 

2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Roughly chop the peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Place the sliced white bottoms of the scallions in a bowl; top with the vinegar. Crumble the cheese.

Prepare the ingredients:
Cook the chicken:
3 Cook the chicken:

While the lentils continue to cook, pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the ras el hanout to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

4 Cook the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the vegetables:
Finish the lentils & serve your dish:
5 Finish the lentils & serve your dish:

To the pot of cooked lentils, add the cooked vegetableschopped peppers2 teaspoons of olive oil, and the scallion-vinegar mixture. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the cooked chicken and crumbled cheese. Garnish with the sliced green tops of the scallions. Enjoy!