Remove skin and fat from chicken pieces. Heat oil in nonstick Dutch oven or 30 cm skillet until hot. Cook chicken in oil over medium heat about 15 minutes or until light brown on all sides; drain. Stir in remaining ingredients except parsley; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until juices of chicken run clear and the lentils are tender. Sprinkle with parsley. 6 servings Posted To Fabfood August 1090ºC Busted With 2.0 <melizajane@aol.com>