Spiced Chicken And Tomato Pilaf

• 2 tbsp olive oil
• 1 None onion, chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp red pepper flakes
• 1 1/2 cups basmati rice
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) lentils, drained and rinsed
• 1 lb boneless skinless chicken thighs, diced
• 1/4 cup flour
• 1 tbsp chopped flat-leaf parsley

1. Heat 1 tbsp of the oil in a large saucepan on medium heat. Saute the onion for 8-10 mins, until golden.
2. Add the coriander, cumin and red pepper flakes and cook, stirring, for 1 min, until aromatic. Add the rice, stirring to coat.
3. Add the tomatoes and 1/2 cup water. Bring to a boil. Reduce the heat to low; simmer, covered, for 12-15 mins, until the liquid has been absorbed. Remove from the heat and set aside for 5 mins. Stir in the lentils.
4. Meanwhile, heat the remaining 1 tbsp oil in a large skillet on high heat.
5. Toss the chicken in flour, shaking off the excess. Cook for 4-5 mins, until golden and cooked through.
6. Serve the pilaf topped with chicken and sprinkled with parsley.

olive oil, onion, ground coriander, ground cumin, red pepper, basmati rice, tomatoes, lentils, chicken, flour, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/32500 (may not work)