Ingredients
- 3 celery stalks
- 1 1/2 lentils
- 1 onion
- 1 salt
- 1 pepper
- 1,700 ml chicken broth
- 400 gr chicken thighs
- 150 gr corn kernels
- 34 gr tomato paste
- 30 ml lemon juice
- 3 gr turmeric
- 2 gr cinnamon
Place 1.5 pounds boneless and skinless chicken thighs in a crockpot with 1.5 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 0.75 teaspoon cinnamon and 7 cups chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. Remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot.
Makes 8 servings.
