Moroccan Chicken and Lentils

Great week-night entree with a wonderful light cumin flavor. I scaled the recipe in half. It was good for a 5-6 people.

• 8 cups water
• 3 tsp salt
• 1 lb dried brown lentils, rinsed drained
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 3 tbsp ground cumin
• 3 tbsp chili powder
• 2 cloves minced garlic
• 1 white onion, chopped
• 1 1/2 lb thinly sliced chicken breast
• 1/4 tsp ground cinnamon
• 1 cup chopped parsley 

1. Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.
    
2. Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
    
3. Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
    
4. Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)