Always Late to My Own Party (Moroccan Chicken and Lentils)

February 7, 2008 · 3 comments

in beans and legumes,chicken/poultry,dairy-free,healthy,soups and stews

I’m always missing “events” on my blog. I completely forgot about my 100th post. My blogiversary came out of nowhere, so that all I could muster up was a lame post with a stock photo of a lit candle the day after. And now, I have once again wasted my 200th post on something non-food related: the memes below. Of course, I didn’t realize until yesterday that I had 200 posts. D’oh!

But anyway, I’m finally back with something new. It turns out, after 200 posts about food in a little over a year’s time, it starts getting difficult to think of things with which to update your blog; not to mention your husband starts asking things like, “do we ever eat anything twice?” We do, of course! That’s why I haven’t updated my blog. I’ve been making “staples!”

Tonight, I decided to make something with lentils because I was in the mood for a non-carby carb, if that makes sense (No? Well, too bad). It’s nice that lentils are carby without being too caloric. Plus, I never miss rice or pasta when I eat them. They are definitely something I didn’t appreciate until later in life, but I’m glad lentils and I have reconnected.

I’ve been meaning to make something Moroccan-inspired for weeks now and I finally got around to it. Like Greek cuisine, Moroccan food tends to pair meat with sweet flavors, like allspice and cinnamon, which I love. But Moroccan cuisine tends to have a little more heat and smokiness to it. I made the rub for the chicken thighs with things I  had on hand but of course you could make your own to suit your tastes (or your pantry). This would be great with some squash or eggplant but since I didn’t have any, I just used some carrots and celery to bulk up the veggies a bit. This was very tasty, filling and really healthy.

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