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