India Spice Chicken and Lentils

1. 1

   To prepare the chicken, cut the whole bird into breast halves and leg quarters and remove skin.

2. 2

   In a bowl mix together the vinegar, 1 tablespoon olive oil, garlic, tomato paste, salt, pepper, fennel, cinnamon, chili powder and ginger.

3. 3

   Add the chicken pieces to the spice mixture, toss to coat.

4. 4

   Allow to sit in the refrigerator for 12 hours or overnight.

5. 5

   Remove chicken from the spice mixture.

6. 6

   Add two tablespoons of olive oil to a saute pan and cook the chicken for about 10 minutes, or until lightly golden brown.

7. 7

   Turn to brown both sides.

8. 8

   Hold the chicken to the side.

9. 9

   To prepare the lentils, heat two tablespoons of oil in a large skillet.

10. 10

    Add the chili powder, cinnamon, garlic, ginger and lentils.

11. 11

    Saute for about two minutes.

12. 12

    Add the chicken stock and bring to a boil.

13. 13

    Reduce heat, cover and simmer 40 minutes.

14. 14

    Stir occasionally.

15. 15

    While the lentils are cooking, saute the onion in one tablespoon of oil for about 3 minutes.

16. 16

    Add the vinegar, tomato paste, brown sugar, salt, pepper; then saute for 2 minutes, hold to the side.

17. 17

    When the lentils are done, add the onion mixture to the lentils, mix.

18. 18

    Place chicken pieces on top of lentils; cover and simmer for another 30 minutes.

* Per serving · 4 servings · Values may vary.