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4 Serves
78 Mins
101 g
33 g
17 g
In a large bowl, season the chicken pieces with salt, black pepper, and dried mixed herbs, ensuring even coverage.
Ingredients, vitamins, and health benefits
Chicken
Salt
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TunisianVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
36 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
236 µg / 400 µgCalcium
46 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
123 mg / 420 mgPhosphorus
884 mg / 1,250 mgPotassium
1508 mg / 4,700 mgSodium
1754 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
302 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium-high 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 the lentils are tender.
Remove the chicken from the pot and shred the meat using two forks, then return it to the pot to combine with the lentil mixture.
Serve the chicken and lentil mixture over warm, torn pieces of Msemen flatbread.
Black Pepper
Dried Mixed Herbs
Chicken Broth
Olive Oil
Puy Lentils
Msemen (Moroccan flatbread)
Vitamin A
29 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
36 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
236 µg / 400 µgCalcium
46 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
123 mg / 420 mgPhosphorus
884 mg / 1,250 mgPotassium
1508 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
302 mg / 300 mgCaffeine
0 mgNet Carbs
51
g29
g46
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Tunisian
KoreanZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
82 µg / 55 µgAlcohol
0 g