This dish freezes well, so you can double the recipe and save half for later.
2 teaspoons vegetable oil
8 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 tablespoon tomato paste
1 cup canned brown lentils, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1/2 cup water
2 tablespoons golden raisins
1 cup hot cooked basmati rice
2 tablespoons chopped fresh parsley
1 tablespoon slivered almonds, toasted
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Remove chicken from pan. Add onion and next 6 ingredients (onion through garlic) to pan; sauté 3 minutes. Add tomato paste, and cook 1 minute, stirring constantly. Stir in chicken, lentils, broth, water, and raisins. Reduce heat, and cook 5 minutes or until chicken is done, stirring occasionally. Add rice; cook 1 minute or until thoroughly heated, stirring frequently. Sprinkle with parsley and almonds.
I often base the rating on my family's opinion. My 8-year-old had seconds. That says it all! Seriously though, I added a bit more cumin, salted the meat before sautéing and added some ground ginger, used chicken breast meat and I totally agree with the other reviewer that it benefits from extra raisins. Biggest difference was using red lentils instead of brown, so it needed to simmer a bit longer requiring a bit more water than called for. It is a 3 1/2 star in my book. Also very easy to make.