Ingredients
- 2 pounds skinless, boneless chicken thighs, trimmed of fat and cut into 2- to 3-inch chunks
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- Nonstick cooking spray
- 1-1/4 cups dry brown lentils, rinsed and drained
- 1 medium onion, cut into thin wedges
- 2 14-ounce cans reduced-sodium chicken broth
- 1 cup water
- 1 large yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces
- 1/2 cup snipped dried apricots or golden raisins
- Sliced green onions (optional)
Description
A Blend Of Garlic, Cumin, Coriander, Black Pepper, And Cinnamon Perfectly Season This Hearty Stew.
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