Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Chicken thighs;boneless & |
| \N \N | ;skinless |
| 1½ cup | Lentils |
| 1 large | Onion ;chopped |
| 3 \N | Celery ribs ;sliced |
| 2 tablespoons | Tomato paste |
| 1 teaspoon | Turmeric |
| ¾ teaspoon | Cinnamon |
| 7 cups | Chicken broth |
| 1 cup | Corn kernels ;cooked |
| 2 tablespoons | Lemon juice |
| \N \N | Salt |
| \N \N | Pepper |
Place 1½ pounds boneless and skinless chicken thighs in a crockpot with 1 ½ cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, ¾ teaspoon cinnamon and 7 cups chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot. Makes 8 servings.