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This week’s Craving Ellie in My Belly is hosted by Elina at Healthy and Sane who chose these Moroccan inspired Spiced Chicken and Grape Skewers as our recipe of the week.

It comes from Ellie Krieger’s So Easy cookbook and can be found on the Food Network site as well.  In her book, Ellie chose to serve these with a garden lentil pilaf.  It looked so good that I decided to prepare that as well.

I can highly recommend both:)

I thought you might be interested in watching this video of Ellie preparing the skewers.  While this really is an easy dish to fix, it never hurts to watch how someone else does the preparation.  Unfortunately, you will have to watch a short ad before the video begins.

Garden Lentil Pilaf
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Ingredients
  1. 1 cup green lentils
  2. 2 cups water
  3. 2 Tablespoons diced shallots
  4. 3 cups baby spinach leaves
  5. 1 cup halved grape tomatoes
  6. 1/4 cup chopped fresh basil leaves
  7. 1/4 cup chopped fresh mint leaves
  8. 1/4 cup chopped fresh parsley
  9. 2 Tablespoons fresh lemon juice
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Place lentils in a pot with the water and bring to a boil. Reduce the heat, cover and simmer until the lentils are tender but still retain their shape, 30-35 minutes.
  2. Drain any excess water from the lentils and set them aside.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the tomatoes, cooked lentils, basil, mint and parsley to the pan and stir to combine
  5. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.
Dining With Debbie https://diningwithdebbie.net/

Linked to: Craving Ellie in My Belly hosted this week by Healthy and Sane.

Also linked to:  Tuesdays at the Table