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Categories:
yellow lentils ground cumin paprika ground turmeric salt ground nutmeg ground cloves chicken thighs canola oil onion chicken broth bay leaves
Viewed: 62 - Published at: 2 years agoIngredients
- 1 1/2 cups dried yellow lentils
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons ground turmeric
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon canola oil
- 1 cup onion, chopped
- 2 3/4 cups chicken broth
- 3 bay leaves
Method
- Place lentils in large saucepan; cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, simmer 25 minutes or until tender. Drain and set aside.
- Combine cumin and next 5 ingredients(through cloves) in a large zip-top plastic bag. Add chicken; seal and shake to coat.
- Heat oil in large dutch oven over medium-high heat. Add onion; saute 3 minutes. Add chicken and spice mixture; saute 4 minutes. Stir in broth, scraping pan to loosen browned bits. Add lentils and bay leaves; cover and simmer 30 minutes. Uncover and simmer 10 minutes.
