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Directions
- Before you do anything preheat the oven to 350 F. rub the chicken thighs with 1 tbsp of
oil.
- Get a small mixing bowl: combine in it the garlic, cumin, coriander, salt, pepper and
paprika. Coat the chicken thighs with the mix.
- Place an ovenproof no sticking pan over medium heat. Brown in it the chicken thighs for
6 min on each side. Place them aside.
- Heat the remaining tbsp of oil in the same pan. Cook in it the onion for 6 min. add the
rest of the ingredients then cook them until they start boiling.
- Lay the chicken pieces on top. Cover the pan with a piece of foil then put on the lid and
cook them in the oven for 1 h 35 min. serve it warm.
- Enjoy.
and Red Lentils Stew
Prep Time: 20 mins
Total Time: 2 hrs
Ingredients
2 tbsp olive oil
8 boneless skinless chicken thighs
2 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
Salt and pepper
1 large onion, finely sliced
2 oz split red lentils
Apricots
Servings per Recipe: 4
Calories 481.9
Fat 15.6g
Cholesterol 119.9mg
Sodium 433.4mg
Carbohydrates 49.4g
Protein 38.7g
14 oz chopped tomatoes
1 tbsp tomato ketchup
3 C. chicken stock
1 cinnamon stick
5 oz dried apricots
1 oz mint leaf, to serve (optional)
Apricots and Red Lentils Stew
