Curried Lentil And Grilled Chicken Casserole

• 2 skinless and boneless chicken breasts (about 1 1/4 pounds)
• 3 tablespoons olive oil or vegetable oil
• 1 cup finely chopped onion
• 1 medium sweet red pepper, cored, seeded and chopped
• 1 fresh hot green chili, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 2 teaspoons ground cumin
• 4 cups chicken stock
• 2 cups lentils
• Salt and freshly ground black pepper
• Plain yogurt

1. Preheat a grill or broiler.
2. Brush the chicken with one tablespoon of the oil and sear the chicken, turning it once, until it is brown and just cooked through, about 10 minutes.
3. Meanwhile heat the remaining oil in a large, heavy ovenproof casserole.
4. Add the onion, sweet and hot peppers, garlic and ginger and saute until lightly browned.
5. Stir in the cumin.
6. Pare or cut the cooked chicken into chunks and add to the casserole.
7. Preheat oven to 350 degrees.
8. Stir in the broth.
9. Pick over the lentlis and add them.
10. Bring to a simmer, cover and bake for about 30 minutes, until the lentils are tender.
11. Season to taste with salt and pepper.
12. Serve with yogurt on the side.

chicken breasts, olive oil, onion, sweet red pepper, green chili, garlic, fresh ginger, ground cumin, chicken stock, lentils, salt, yogurt

Taken from cooking.nytimes.com/recipes/7913 (may not work)