Spiced orange chicken with lentils

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons All-purpose flour
1 teaspoon Ground coriander
1 teaspoon Ground cumin
½ teaspoon Salt
½ teaspoon Dried mixed herbs (thyme,
Marjoram and rosemary)
½ Teaspoon freshly ground
Black pepper
8 Chicken drumsticks
2 tablespoons Olive oil, divided
Finely grated peel and
Juice 1 orange
1 large Onion, finely chopped
2 Cloves garlic, minced
2½ cup Chicken broth
8 ounces Dried lentils (about 1-1/4
Cups), rinsed and drained
Additional salt and freshly
Ground black pepper
1 To 2 tablespoons honey
Orange wedges and chopped
Fresh
Parsley (optional)

Directions

In small brown paper bag or plastic food storage bag, combine flour, coriander, cumin, salt, dried herbs and ¼ teaspoon pepper; shake until well mixed. Place 1 chicken drumstick a time into flour mixture; shake well to coat evenly. In large skillet, heat 1 tablespoon olive oil over medium-high heat until hot. Add drumsticks; cook 5 minutes or occasionally. Stir orange peel and juice into skillet. Cover; reduce heat to low and simmer 20 minutes or until chicken is no longer pink in center and juices run clear. Meanwhile, in another large skillet, heat remaining 1 tablespoon olive oil over medium heat until hot. Add onion and garlic; cook and stir 5 minutes or until onion is softened. Add chicken broth and lentils; bring to a boil. Cover; reduce heat to low and simmer 20 minutes or until lentils are tender and broth is absorbed. Season to taste with at Arrange lentils on serving plate; place drumsticks on top. Stir honey into chicken juices remaining in skillet. Heat through, stirring occasionally. Spoon over chicken orange wedges and parsley, if desired.

Makes 4 servings.

Recipe provided by Filippo Berio Olive Oil From Neighborhood Shopping 9/25/96 Typos by Bobbie Beers

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