India Spice Chicken and Lentils

Submitted for RSC #9.

• Ready In: 2 hrs 15 mins
• Serves: 4-6

Ingredients

• Chicken

• 1  whole roasting chicken
• 2  tablespoons white vinegar
• 1  tablespoon olive oil, plus
• 3  garlic cloves, minced
• 1  tablespoon tomato paste
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  teaspoon fennel seed, freshly ground
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon chili powder
• 1  tablespoon fresh ginger, minced

• Lentils

• 1  cup brown lentils
• 2 1⁄2 cups  chicken stock, low sodium
• 1  medium yellow onion, chopped
• 2  tablespoons olive oil, plus
• 1  tablespoon olive oil
• 3  garlic cloves, minced
• 1  tablespoon  fresh minced ginger
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon chili powder
• 1⁄2 tablespoon brown sugar
• 1  tablespoon tomato paste
• 1  tablespoon white vinegar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

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 sauté pan and cook the chicken for about 10 minutes, or until lightly golden brown. Turn to brown both sides.
7. Hold the chicken to the side.
8. To prepare the lentils, heat two tablespoons of oil in a large skillet.
9. Add the chili powder, cinnamon, garlic, ginger and lentils.
10. Sauté for about two minutes.
11. Add the chicken stock and bring to a boil.
12. Reduce heat, cover and simmer 40 minutes.
13. Stir occasionally.
14. While the lentils are cooking, sauté the onion in one tablespoon of oil for about 3 minutes.
15. Add the vinegar, tomato paste, brown sugar, salt, pepper; then sauté for 2 minutes, hold to the side.
16. When the lentils are done, add the onion mixture to the lentils, mix.
17. Place chicken pieces on top of lentils; cover and simmer for another 30 minutes.