• Cooking Time:
  • Servings: 2
  • Preparation Time:


  • 1-1/2 tsp cumin
  • 3/4 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp allspice
  • 4 bone-in skinless chicken thighs
  • 1 Tbsp olive oil
  • 1/2 small onion, diced
  • 1 carrot, peeled and sliced
  • 2 ribs celery, sliced
  • 1 clove garlic, minced
  • drizzle of balsamic vinegar
  • 1/2 cup diced tomatoes
  • 1 cup chicken broth
  • 1 bay leaf
  • 1/2 cup lentils, rinsed and picked over
  • 1/4 cup raisins
  • salt and pepper


  • Mix the first 7 ingredients, along with some salt and pepper to taste in a small bowl.
  • Pat dry the chicken thighs and rub each thigh, on both sides, with a quarter of the mixture.
  • Heat a large saute pan over medium heat and add the olive oil.
  • Add the chicken and brown on both sides. Remove.
  • To the pan, add the onion and cook until translucent.
  • Stir in the garlic, celery and carrots and saute for an additional minute.
  • Add a drizzle of balsamic vinegar, and scrape up the brown bits from the bottom of the pan.
  • Stir in the tomatoes, chicken broth, bay leaf, lentils, raisins and salt and pepper.
  • Place the chicken thighs on top.
  • Bring the mixture to a simmer and then cover. Simmer for about 35-40 minutes until the lentils are tender and the chicken is cooked through


Categories: African  Main Dish  Stove 

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