Title: Spiced Orange Chicken with Lentils
Categories: New import
Yield: 4 Servings

3 tb All-purpose flour
1 ts Ground coriander
1 ts Ground cumin
1/2 ts Salt
1/2 ts Dried mixed herbs (thyme,
Marjoram and rosemary)
1/2 Teaspoon freshly ground
Black pepper
8 Chicken drumsticks
2 tb Olive oil, divided
Finely grated peel and
Juice 1 orange
1 lg Onion, finely chopped
2 Cloves garlic, minced
2 1/2 c Chicken broth
8 oz 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)

In small brown paper bag or plastic food storage bag, combine flour,
coriander, cumin, salt, dried herbs and 1/4 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
Posted to MM-Recipes Digest V4 #035 by BobbieB1@aol.com on Feb 3, 1997.