Chicken thighs have been getting more attention lately it seems, I used to prefer breast meat, but now I love thighs. They are inexpensive and effortless to cook, and here they with a mix of delicious spices, your family will just love them!
Gluten free, double check chicken thighs with your butcher.
For vegetarian, leave off chicken thighs; it's delicious without.
- Cook Time
- Prep Time
- 4 to 6Servings
2 tablespoons vegetable oil
6 chicken thighs, bone-in
2 carrots, chopped
3 celery ribs, chopped
- 1 large yellow onion, chopped
- 1 garlic clove, minced
1 tablespoon fresh ginger, minced
- 1 teaspoon ground cinnamon
1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
1 cup dried apricots, finely chopped
- 1 cup brown lentils, rinsed well
3 cups chicken stock, (1 Knorr gel pack with 3 cups water)
- Coarse salt and freshly ground pepper, to taste
In a large Dutch oven or heavy skillet over medium-high heat, heat oil and brown chicken pieces on all sides; remove to large plate. Lower heat to medium, add carrot, celery and onion. Cook until softened, about 10 minutes. Add garlic, ginger, and spices and cook for 5 more minutes. Add apricots, lentils, and stock and bring to a simmer. Add chicken and its accumulated juices, cover and cook over low heat for approximately 45 minutes, until lentils are tender and chicken cooked through.