Chicken And Lentils Middle Eastern Style
|Lentils||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Dill weed||1 Teaspoon, dried|
|Fresh lemon juice||4 Tablespoon|
|Frying chicken||3 Pound, cup up and pan browned|
|Freshly grated parmesan cheese/Romano cheese||1⁄2 Cup (8 tbs)|
|Plain yogurt||2 Cup (32 tbs)|
Soak the lentils in 8 cups of water in a bowl for 5 to 6 hours.
Place the lentils, along with the water, in a pot with the salt, garlic, bay leaf, oregano, and dill weed.
Simmer for about 1 hour, covered, until tender but not mushy.
Add the lemon juice to the lentil mixture.
Place the chicken pieces in a casserole and pour the lentil mixture over them.
Top with the cheese.
Bake, covered, at 350° for about 1 hour 15 minutes.
You may need to add additional water during the baking.
Top with the yogurt
Serving size: Complete recipe
Calories 4902 Calories from Fat 2183
% Daily Value*
Total Fat 243 g373.8%
Saturated Fat 79.8 g399.1%
Trans Fat 0 g
Cholesterol 1134.2 mg378.1%
Sodium 2539.2 mg105.8%
Total Carbohydrates 273 g90.9%
Dietary Fiber 122.8 g491.1%
Sugars 31.4 g
Protein 395 g789.8%
Vitamin A 76.7% Vitamin C 132.7%
Calcium 188.1% Iron 274.7%
*Based on a 2000 Calorie diet