-
1
To prepare the chicken, cut the whole bird into breast halves and leg quarters and remove skin.
-
2
In a bowl mix together the vinegar, 1 tablespoon olive oil, garlic, tomato paste, salt, pepper, fennel, cinnamon, chili powder and ginger.
-
3
Add the chicken pieces to the spice mixture, toss to coat.
-
4
Allow to sit in the refrigerator for 12 hours or overnight.
-
5
Remove chicken from the spice mixture.
-
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
Turn to brown both sides.
-
8
Hold the chicken to the side.
-
9
To prepare the lentils, heat two tablespoons of oil in a large skillet.
-
10
Add the chili powder, cinnamon, garlic, ginger and lentils.
-
11
Saute for about two minutes.
-
12
Add the chicken stock and bring to a boil.
-
13
Reduce heat, cover and simmer 40 minutes.
-
14
Stir occasionally.
-
15
While the lentils are cooking, saute the onion in one tablespoon of oil for about 3 minutes.
-
16
Add the vinegar, tomato paste, brown sugar, salt, pepper; then saute for 2 minutes, hold to the side.
-
17
When the lentils are done, add the onion mixture to the lentils, mix.
-
18
Place chicken pieces on top of lentils; cover and simmer for another 30 minutes.
