Margi's Curried Chicken Thighs

• 12 cup red lentil
• 4 tablespoons curry powder
• 2 teaspoons coriander
• 1 teaspoon cumin seed
• 2 cups vegetable stock (can also use chicken broth or stock)
• 8 boneless skinless chicken thighs
• 8 ounces frozen spinach
• 1 tablespoon cilantro (chopped fresh)

1. Rinse lentils.
2. Put in a large saucepan with curry, coriander, cumin seeds and stock.
3. Bring to a boil; lower heat.
4. Cover and simmer 10 minutes.
5. Add chicken and spinach.
6. Recover and simmer gently for 40 mins, or until chicken has cooked.
7. Stir in the chopped cilantro and season to taste.
8. Serve over rice.
9. Garnish with fresh cilantro.

red lentil, curry powder, coriander, cumin, vegetable stock, chicken thighs, frozen spinach, cilantro

Taken from www.food.com/recipe/margis-curried-chicken-thighs-328463 (may not work)