Prep time: 20 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 35 mins
- ¼ cup olive oil
- 2 boneless, skinless, organic free-range chicken breasts
- 3 garlic cloves, minced
- 1 tbsp ground cumin
- ¼ tsp cayenne pepper
- 1 tbsp sweet paprika
- ½ tbsp cinnamon
- ½ onion, finely diced
- ⅓ cup split red lentils
- 1 cup chopped organic cherry tomatoes
- 3 cups chicken stock (*4 cups if you want more of a soup)
- ¼ cup chopped dried apricots or mango
- ¼ cup freshly chopped cilantro
- Preheat oven to 320 degrees F.
- Slice each chicken breast in half, yielding four strips.
- Coat the chicken in olive oil and cumin, cayenne pepper, and paprika.
- Heat 2 tbsp olive oil in an oven-proof baking dish and brown chicken (about 2 minutes on each side).
- Remove and set aside.
- Add 2 tbsp olive oil to the pan, along with the onions and garlic. Simmer for 5 minutes.
- Add cinnamon, lentils, chicken stock, tomatoes and dried apricots and bring to a boil.
- Add the chicken breasts on top, cover, and place in the oven.
- Bake for 1 hour and 15 minutes.
- Serve over jasmine rice and garnish with fresh cilantro.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/red-lentil-chicken-stew/
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