CHICKEN AND RED LENTIL STEW
2 Tbsp coconut oil
1-1/2 lbs chicken thigh meat, boneless and skinless, cut into 1-inch cubes
1 tsp salt
1/4 tsp cayenne pepper
2 cloves garlic, minced
1 Tbsp minced fresh ginger
1 medium onion, chopped
1 tsp cumin
1/2 tsp dried mustard
1/2 tsp dried coriander
1/4 tsp cinnamon
1 Tbsp sucanat, rapadura or brown sugar
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
2-4 carrots, cut into ½-inch rounds
2 small potatoes, cut into ½-inch cubes
2 small sweet potatoes, cut into ½-inch cubes
1 cup red lentils
1 bag (12oz) spinach
2 Tbsp freshly, chopped cilantro
Plain yogurt or sour cream
~ In stock pot, heat oil over medium heat
~ Add chicken and sprinkle with salt and cayenne
~ Saute chicken until brown on all sides
~ Add garlic, ginger and onion; sauté 2-3 minutes
~ Add cumin, mustard, coriander, cinnamon and brown sugar; stir to combine
~ Add broth and tomatoes; bring to boil
~ Add carrots and potatoes and return to boil
~ Reduce heat and cook 10 minutes
~ Add lentils; cover and simmer for additional 20 minutes
~ Check potatoes and lentil to make sure they are done; add in spinach and stir until spinach is wilted
~ Add in cilantro
~ Serve with yogurt/sour cream and additional cilantro
