Moroccan Chicken And Lentils - cooking recipe

Ingredients

For the lentils
8 cups water
1 teaspoon salt
1 lb dried lentils, rinsed and drained
For the dressing
1 cup olive oil (I used a little less...)
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chili powder
1 teaspoon salt
2 cloves garlic, minced
For the chicken
2 tablespoons olive oil
1 onion, chopped (I used a little less...)
1 1/2 lbs boneless skinless chicken breast halves, thinly sliced
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chopped fresh parsley

Preparation

Combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat.
Add the lentils and bring to a boil.
Cover, reduce heat to medium and simmer about 20 to 25 minutes, or until lentils are tender but not mushy.
Drain, rinse with cold water, then drain well again.
Transfer to a large bowl.
Whisk together the 1 cup of olive oil, red wine vinegar, cumin, chili powder, garlic and salt; pour 1 cup of this dressing over the warm lentils and toss gently.
Allow to cool.
In a large skillet,heat 2 tablespoons olive oil and saute onions until dark brown and soft, about 5 to 10 minutes.
Add chicken and saute 2 minutes.
Add 1 teaspoons salt, the cumin, chili powder and cinnamon.
Saute until chicken is cooked through, about 5 more minutes.
Arrange lentils on a large platter and place sliced chicken on top.
Drizzle with remaining dressing and sprinkle with the fresh parsley.