Recipe: Chicken with Lentils, Dates, and Rice

CHICKEN WITH LENTILS, DATES, AND RICE

4 boneless half chicken breasts, skinned, (approximately 1 1/4 pounds )
2 tablespoons vegetable oil
1 medium onion, chopped
2 cups reduced sodium chicken broth
1 cup lentils
1/2 cup dates, chopped
1/2 cup long grain white rice
1/2 cup red peppers, diced
1/2 cup carrots, diced
2 cloves garlic, minced
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1 tablespoon parsley, chopped

Brown chicken breasts in 1 tablespoon oil in a large, heavy saucepan over medium heat. Remove chicken and reserve. Add remaining 1 tablespoon oil to pan; stir in onions. Cook, stirring frequently, until onions are golden brown, approximately 15 minutes. Stir in remaining ingredients, except parsley and chicken breasts. Bring to a boil; cover and simmer 15 minutes.

Arrange chicken breasts on top of lentil mixture; cover and simmer another 8 to 10 minutes, until chicken breasts are cooked through and lentils are tender. Sprinkle with parsley and serve.

Makes 4 servings

Source: California Date Administrative Committee.