Moroccan-spiced Chicken Lentil Stew

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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