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Chicken And Lentils Middle Eastern Style Recipe
|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)|
Serving size: Complete recipe
Calories 4970 Calories from Fat 2171
% Daily Value*
Total Fat 242 g372.5%
Saturated Fat 82.4 g412%
Trans Fat 0 g
Cholesterol 1134.3 mg
Sodium 2539.3 mg105.8%
Total Carbohydrates 273 g90.9%
Dietary Fiber 122.8 g491.1%
Sugars 31.4 g
Protein 400 g800.6%
Vitamin A 38.6% Vitamin C 96.4%
Calcium 173.1% Iron 206.7%
*Based on a 2000 Calorie diet
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