Moroccan-Spiced Chicken Lentil Stew

Name: Moroccan-Spiced Chicken Lentil Stew
Yield: 8
Ingredients: 2 pounds skinless, boneless chicken thighs, trimmed of fat and cut into 2- to 3-inch chunks; 2 cloves garlic, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground black pepper; 1/4 teaspoon ground cinnamon; Nonstick cooking spray; 1 1/4 cups dry brown lentils, rinsed and drained; 1 medium onion, cut into thin wedges; 2 14 - ounce can reduced-sodium chicken broth; 1 cup water; 1 large yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces; 1/2 cup snipped dried apricots or golden raisins; Sliced green onions (optional)

Moroccan-Spiced Chicken Lentil Stew was pinched from <a href="http://www.diabeticlivingonline.com/recipe/chicken/moroccan-spiced-chicken-lentil-stew" target="_blank">www.diabeticlivingonline.com.</a>

INGREDIENTS

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2 pounds skinless, boneless chicken thighs, trimmed of fat and cut into 2- to 3-inch chunks

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2 cloves garlic, minced

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1/2 teaspoon ground cumin

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1/2 teaspoon ground coriander

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1/4 teaspoon ground black pepper

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1/4 teaspoon ground cinnamon

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Nonstick cooking spray

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1 1/4 cups dry brown lentils, rinsed and drained

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1 medium onion, cut into thin wedges

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2 14 - ounce can reduced-sodium chicken broth

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1 cup water

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1 large yellow summer squash, quartered lengthwise and cut into 1-inch-thick pieces

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1/2 cup snipped dried apricots or golden raisins

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Sliced green onions (optional)

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