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