India Spice Chicken And Lentils

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Submitted for rsc #9.

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Steps

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To prepare the chicken , cut the whole bird into breast halves and leg quarters and remove skin.

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In a bowl mix together the vinegar , 1 tablespoon olive oil , garlic , tomato paste , salt , pepper , fennel , cinnamon , chili powder and ginger.

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Add the chicken pieces to the spice mixture , toss to coat.

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Allow to sit in the refrigerator for 12 hours or overnight.

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Remove chicken from the spice mixture.

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Add two tablespoons of olive oil to a saut pan and cook the chicken for about 10 minutes , or until lightly golden brown.

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Turn to brown both sides.

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Hold the chicken to the side.

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To prepare the lentils , heat two tablespoons of oil in a large skillet.

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Add the chili powder , cinnamon , garlic , ginger and lentils.

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Saut for about two minutes.

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Add the chicken stock and bring to a boil.

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Reduce heat , cover and simmer 40 minutes.

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Stir occasionally.

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While the lentils are cooking , saut the onion in one tablespoon of oil for about 3 minutes.

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Add the vinegar , tomato paste , brown s.

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Ingredients

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roasting chicken, white vinegar, olive oil, garlic cloves, tomato paste, salt, pepper, fennel seed, cinnamon, chili powder, fresh ginger, brown lentils, chicken stock, yellow onion, ginger, brown sugar