Chicken And Lentils Middle Eastern Style Recipe
Ingredients
2 cups lentils
Salt to taste
2 cloves garlic, crushed
1 bay leaf
2 teaspoons oregano
1 teaspoon dill weed, dried
4 tablespoons fresh lemon juice
1 3 pound frying chicken, cup up and pan browned
1/2 cup fresh-grated Parmesan or Romano cheese
2 cups plain yogurt
Directions
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
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
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