| Marrakech Chicken and Lentils |
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2 Tbsp vegetable oil, preferably canola
8 chicken drumsticks (2.5 lbs), skin removed and fat trimmed 3/4 cup flour 1 cup brown lentils, rinsed and picked over 6 large scallions, chopped 6 Tbsp minced cilantro 12 whole dried apricots, quartered 2/3 cup golden raisins 1/4 cup minced parsley 1 & 1/2 tsp minced fresh ginger 1/2 tsp salt or to taste 1/4 tsp allspice 1/4 tsp cinnamon 1/4 tsp cumin 1/4 tsp cayenne pepper 1 can (13 & 3/4 oz) low sodium chicken broth, fat skimmed off 1/4 cup water Heat oven to 350°. Have ready a large deep ovenproof skillet with a lid. (If skillet handle is plastic or wood wrap it in a double layer of foil to protect it from scorching.) heat oil in skillet over medium heat. Dredge chicken with flour, shaking off excess. Add to skillet in batches and cook until browned, about 5 minutes per batch. Remove to a plate. Drain fat from skillet. Add lentils, scallions, 4 Tbsp of th ecilantro, the apricots, raisins, parsley, ginger, salt and spices to skillet. Cook, stirring, 1 minute. Place chicken and juices from plate on lentil mixture. Add and water and bring to a boil. Cover skillet and place in oven. Bake 30 minutes, uncover, and bake 20 minutes longer or until chicken and lentils are tender. Sprinkle with remaining cilantro. |
