Moroccan Chicken, with lentils, corn bread and glazed carrots

I randomly decided to make cornbread:

Recipe (I halved this, you can easily double it to make a regular yielding recipe):

1/2 cup cornmeal
1/2 cup whole wheat flour
1 tsp. baking soda
1/2 cup milk
1 egg
1/2 tsp salt

Carrots glazed with butter and sugar!

1 lb carrots sliced any way you like
3 tablespoons butter
2 tablespoons sugar
Salt and pepper to taste

Melt the butter and sugar over medium heat, add the carrots and saute for 1-2 minutes. Add enough water to cover the carrots just half way (Make sure you don't add too much water otherwise the carrots will cook before all the water can evaporate!). The goal is to cook the carrots and have the water evaporate so that the sugar-butter glaze concentrates and covers the carrots. Takes maybe 5-10 minutes.


Moroccan chicken! Three chicken breasts, bone in.

2 tsp. cumin seed
1 tsp. garam masala
1 tsp. cinnamon
1/2 tsp. cloves
3 tsp. salt
1 tsp. mustard powder




Lentils:

Saute 1 onion, chopped, and 3 cloves of garlic, minced. Add the lentils and saute for 1-2 minutes. Add enough water to cover the lentils 2 inches. Salt to taste. Keep adding water depending on the consistency you're looking for. I wanted a thick consistency because it was being used as a base for the chicken. You can easily make it thinner to eat with rice. Or add some celery, carrots and make a lentil soup! You can definitely add some cumin or other spices, I added a little chipotle powder to add a pop.