Red Lentil Chicken Stew

• 1/4 cup olive oil
• 2 chicken breasts
• 3 garlic cloves, minced
• 1 tablespoon cumin, ground
• 1/4 teaspoon cayenne pepper
• 1 tablespoon sweet paprika
• 1/2 tablespoon cinnamon
• 1/2 onion, finely diced
• 1 cup split red lentils
• 1 cup cherry tomatoes
• 3 cups chicken stock
• 1/4 cup fresh coriander

1. Preheat oven to 180 degrees celcius.
2. Slice each chicken breast in half, yielding four strips.
3. Coat the chicken in olive oil and cumin, cayenne pepper, and paprika.
4. Heat 2 tbsp olive oil in an oven-proof baking dish and brown chicken (about 2 minutes on each side). Remove and set aside.
5. Add 2 tbsp olive oil to the pan, along with the onions and garlic. Simmer for 5 minutes.
6. Add cinnamon, lentils, chicken stock, tomatoes and bring to a boil.
7. Add the chicken breasts on top, cover, and place in the oven.
8. Bake for 1 hour and 15 minutes. Remove from the oven, stir through the coriander and serve.

olive oil, chicken breasts, garlic, cumin, cayenne pepper, sweet paprika, cinnamon, onion, red lentils, cherry tomatoes, chicken stock, fresh coriander

Taken from www.food.com/recipe/red-lentil-chicken-stew-528186 (may not work)