Moroccan Chicken And Lentils

• 2 teaspoons vegetable oil
• 8 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1 garlic clove, minced
• 1 tablespoon tomato paste
• 1 cup canned brown lentils, rinsed and drained
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup water
• 2 tablespoons golden raisins
• 1 cup hot cooked basmati rice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon slivered almonds, toasted

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 5 minutes or until browned. Remove chicken from pan. Add onion and next 6 ingredients (onion through garlic) to pan; saute 3 minutes. Add tomato paste, and cook 1 minute, stirring constantly. Stir in chicken, lentils, broth, water, and raisins. Reduce heat, and cook 5 minutes or until chicken is done, stirring occasionally. Add rice; cook 1 minute or until thoroughly heated, stirring frequently. Sprinkle with parsley and almonds.

vegetable oil, skinless, onion, salt, ground coriander, ground cumin, ground cinnamon, ground red pepper, garlic, tomato paste, brown lentils, chicken broth, water, golden raisins, basmati rice, parsley, slivered almonds

Taken from www.myrecipes.com/recipe/moroccan-chicken-lentils-0 (may not work)