Moroccan Chicken and Lentils with Quinoa

Even here in Southern California it’s been somewhat chilly this Winter.  I was in the mood for something warm and immediately I thought about Moroccan spices and how those would do the trick.  Here’s a super simple recipe I threw together with spices and ingredients I already had in the fridge and cupboard.

Moroccan Chicken and Lentils with Quinoa


  • 1/2 yellow onion
  • 2 large cloves garlic, chopped
  • 1/2 cup red lentils
  • 2 chicken breasts, cut into 1 1/2 inch cubes
  • 1 Tbs raw apple cider vinegar
  • 1/2 tsp fresh ground black pepper + 1 drop black pepper essential oil (add another 1/4 – 1/2 tsp if you don’t have the essential oil)
  • 1 bay leaf
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/8 tsp ground ginger
  • 1 drop cinnamon essential oil, or 1 tsp ground cinnamon
  • 1 drop wild orange essential oil, or 1 tsp orange zest
  • 1 Tbs honey
  • 1 tsp sea salt
  • 1 Tbs Bragg’s Liquid Aminos
  • 1 Tbs unrefined coconut oil
  • 3/4 Cups dried cranberries (raisins work too)
  • 2 1/4 – 2 1/2 Cups filtered water


  • Stir in 2 cups water and all ingredients except quinoa to Crock-Pot
  • Set Crock-Pot to high, cook for 1 – 1 1/2 hours (depending on your Crock-Pot) until chicken is mostly cooked through.
  • Stir in 1 cup quinoa to Crock-Pot, cook about 25-30 minutes until quinoa is done.  If the mixture becomes too dry while quinoa is cooking you may want to add more water in 1/4 cup increments.  Check periodically to see if you need to add more water.

Serve with a Mediterranean-style salad (think feta cheese, raisins and EVOO & red wine vinegar) and enjoy!  Serves 4.

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