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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 6 | thighs, bone removed | chicken thighs | 3 1/2 | cups | chicken broth, low sodium, canned | 3/4 | cup | rice basmati uncooked | 1 3/4 | onion | onions, sweet, mediim size, diced | 2 | tablespoons | balsamic vinegar | 2 | teaspoons | sugar | 1 | teaspoon | Spices, ground cumin | 1 | teaspoon | cinnamon, ground | 1/4 | teaspoon | black pepper | 1 | cup | lentils red uncooked | 2/3 | cup, halves | Apricots, dried, sulfured, uncooked quartered | 1/2 | cup, packed | raisins, seedless | 1/4 | cup | parsley, fresh, chopped (or cilantro) |
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Steps
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Sequence
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Step
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| | 1 | Heat oil in dutch oven over medium-high heat - add chicken - cook 10 minutes or until browned, turning once - remove chicken - set aside | | 2 | Add chicken broth, rice, onion, vinegar, sugar, cumin, cinnamon and pepper to saucepan - bring to a boil over high heat - reduce heat to low - simmer, covered for 15 minutes - stir in lentils, apricots and raisin | | 3 | Arrange chickn on top of rice mixture in saucepan - cover, simmer 40 -45 minutes until liquid is absorbed and rice and lentils are tender | | 4 | Transfer chicken to serving platter - stir cilantro (or parsley) into rice micture - spoon rice mixture around chicken |
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