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6 Serves
87 Mins
In a large bowl, combine the chicken with salt, black pepper, and your spice blend to marinate.
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ArmenianVitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
25 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
203 µg / 400 µgCalcium
83 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
885 mg / 1,250 mgPotassium
1310 mg / 4,700 mgSodium
1629 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
88 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
277 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium heat and sear the chicken until golden brown on all sides.
Add the lentils and chicken broth to the Dutch oven, then cover and simmer until the chicken is cooked through and tender.
Remove the chicken from the pot and let it rest for 5 minutes before serving over warmed Msemen.
6
g37
g2
g
Lebanese
Moroccan