Chicken with Apricots, Raisins, and Lentils
Ingredients
- 4-6 chicken legs (drumsticks and thighs)
olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
2 onions (finely diced)
- Entity
- onions
- Category
- allium
- Wikidata
- Q49391
2-3 cloves garlic (finely chopped)
- Entity
- garlic
- Category
- allium
- Wikidata
- Q23400
- 1 tablespoon cumin seeds
1 tablespoon coriander seeds
- Entity
- coriander seeds
- Category
- spice
- Wikidata
- Q1118978
1 teaspoon paprika
- Entity
- paprika
- Category
- spice
- Wikidata
- Q98107793
1 cinnamon stick
- Entity
- cinnamon stick
- Category
- spice
- Wikidata
- Q30038886
1 cup apricots (sliced in half)
- Entity
- apricots
- Category
- fruit
- Wikidata
- Q119086718
1/2-3/4 cup raisins
- Entity
- raisins
- Category
- fruit
- Wikidata
- Q13186
1 cup lentils (rinsed)
- Entity
- lentils
- Category
- legume
- Wikidata
- Q16590111
3 cups chicken stock
- Entity
- chicken stock
- Category
- flavor_base
- Wikidata
- Q96362076
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Instructions
In a pot large enough to hold all the ingredients, heat 1 tablespoon of oil.
Brown the chicken parts thoroughly on both sides.
While chicken is browning, toast cumin and coriander seeds in a small frying pan over a medium heat until heated through and aromatic.
Mash the coriander, paprika, garlic, and cumin together in a pestle. If using ground cinnamon, add this as well.
Remove the chicken to a plate, and pour off the drippings.
Add 2 tablespoons of oil to the pan.
Cook the onions until translucent.
Add the garlic mixture, cook for 1 minute while stirring.
Add the lentils, raisins, and apricots and stir until coated.
Add the chicken stock and bring to a simmer.
Add the chicken on top, with the skin side up, and simmer for 45 minutes or more until the chicken is done to your taste.
Add more chicken broth or water if necessary.