| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New import |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
All-purpose flour |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried mixed herbs (thyme, |
|
|
Marjoram and rosemary) |
| 1/2 |
|
Teaspoon freshly ground |
|
|
Black pepper |
| 8 |
|
Chicken drumsticks |
| 2 |
tb |
Olive oil, divided |
|
|
Finely grated peel and |
|
|
Juice 1 orange |
| 1 |
lg |
Onion, finely chopped |
| 2 |
|
Cloves garlic, minced |
| 2 1/2 |
c |
Chicken broth |
| 8 |
oz |
Dried lentils (about 1-1/4 |
|
|
Cups), rinsed and drained |
|
|
Additional salt and freshly |
|
|
Ground black pepper |
| 1 |
|
To 2 tablespoons honey |
|
|
Orange wedges and chopped |
|
|
Fresh |
|
|
Parsley (optional) |
INSTRUCTIONS
In small brown paper bag or plastic food storage bag, combine flour,
coriander, cumin, salt, dried herbs and 1/4 teaspoon pepper; shake until
well mixed. Place 1 chicken drumstick a time into flour mixture; shake well
to coat evenly. In large skillet, heat 1 tablespoon olive oil over
medium-high heat until hot. Add drumsticks; cook 5 minutes or occasionally.
Stir orange peel and juice into skillet. Cover; reduce heat to low and
simmer 20 minutes or until chicken is no longer pink in center and juices
run clear. Meanwhile, in another large skillet, heat remaining 1 tablespoon
olive oil over medium heat until hot. Add onion and garlic; cook and stir 5
minutes or until onion is softened. Add chicken broth and lentils; bring to
a boil. Cover; reduce heat to low and simmer 20 minutes or until lentils
are tender and broth is absorbed. Season to taste with at Arrange lentils
on serving plate; place drumsticks on top. Stir honey into chicken juices
remaining in skillet. Heat through, stirring occasionally. Spoon over
chicken orange wedges and parsley, if desired.
Makes 4 servings.
Recipe provided by Filippo Berio Olive Oil From Neighborhood Shopping
9/25/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #035 by BobbieB1@aol.com on Feb 3, 1997.
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