See Also: Braised Chicken Thighs with Fruited Rice and Lentils(recipes)
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Fruited Rice(recipes)
Fruited Wild Rice with Toasted Nuts(recipes)
Chicken Thighs with Peas(recipes)
Gingered Chicken Thighs(recipes)
Thai-Style Chicken Thighs(recipes)
Twice-Fried Chicken Thighs with Plum Sauce(recipes)

Braised Chicken Thighs with Fruited Rice and Lentils (recipes)


Braised Chicken Thighs with Fruited Rice and Lentils

Yield: Makes 6 servings



Ingredients:



1tablespoon olive oil

6skinless chicken thighs

3-1/2cups canned chicken broth

3/4cup uncooked basmati rice

1medium onion, chopped

2tablespoons balsamic vinegar

2teaspoons sugar

1teaspoon ground cinnamon

1teaspoon ground cumin

1/4teaspoon black pepper

1cup uncooked red lentils

2/3cup quartered dried apricots

1/2cup raisins

1/4cup chopped fresh cilantro or parsley









Preparation:





1.Heat oil in heavy, large saucepan over medium-high heat. Add chicken; cook 10 minutes or until browned and no longer pink in center, turning once.2.Remove chicken and set aside.******3.Add chicken broth, rice, onion, vinegar, sugar, cinnamon, cumin and pepper to saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes. Stir in lentils, apricots and raisins.4.Arrange chicken on top of rice mixture in saucepan.5.Cover; simmer 40 to 45 minutes until liquid is absorbed and rice and lentils are tender.6.Transfer chicken to serving plates. Stir cilantro into rice mixture. Spoon rice mixture around chicken. Garnish as desired.