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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- 1 whole Onion
- 2 Tablespoons Oil
- 2 whole Boneless Skinless Chicken Breast
- 2 whole Zucchini
- 2 cups Water
- 1 cup Dry Lentils
- 1 Tablespoon Coriander
- 1 teaspoon Pepper
- 1 teaspoon Salt
Method
- Slice onion into long thin strips.
- Heat oil on medium ( I like to use a iron skillet).
- Place onions on hot oil, reduce heat to low and cook for about an hour.
- This will caramelize the onions slowly, so you will not need to add sugar.
- Stir occasionally as they cook, for evenness.
- In a saucepan, bring to boil 2-3 cups of water and 1 cup of lentils.
- Reduce heat to medium and cook until tender, about 30 minutes.
- Slice the chicken breasts into long thin strips.
- Cook with a little oil, wine or stock until browned.
- Set aside.
- When onions have caramelized, transfer them to the chicken skillet.
- With that skillet, quickly saute the slices of zucchini.
- Drain lentils when tender.
- Add to the chicken and onion skillet; heat all on low.
- Add coriander, salt and pepper to taste.
- Top with zucchini and enjoy.
