8 bone-in skinless chicken thighs
Salt and freshly ground black pepper
GF flour for dredging
3 tablespoons coconut oil
2 tablespoons EVOO
3 to 4 cloves garlic, chopped
2 medium or 1 large onion, chopped
1 fresh red chile
2 round tablespoons ras el hanout (recipe below)
1/8 teaspoon freshly grated nutmeg
3 cups chicken stock
1 medium butternut squash, peeled and cut into 2-inch chunks
One 28-ounce can diced tomatoes
1 bunch spinach leaves (about 3 cups)
2 drops Ginger Essential Oil
1 drop Cardamom Essential Oil
2 drops Cinnamon Essential Oil
1 drop Clove Essential Oil
1/2 cup red or brown lentils
1 cup long-grain rice
1 drop Cilantro Essential Oil
1 cup pomegranate seeds
1/2 cup thinly sliced scallions
Sprinkle the chicken thighs with salt and pepper and dredge in flour. Melt 2 tablespoons coconut oil with the EVOO in a Dutch oven over medium-high heat. Brown the chicken until crisp, and then remove from the pan. Add the garlic, onions and chiles and sprinkle with some salt. Stir in the ras el hanout, and nutmeg, and cook until the vegetables are tender, 10 to 12 minutes.
Pour in 2 cups of the stock along with the squash and tomatoes and simmer 15 minutes. Return the chicken to the pot and simmer to cook through, 10 minutes longer. Add the essential oils and the spinach. Cook until it's wilted. (I didn't have any this time, so it is omitted in the picture.)
Cook the lentils in boiling salted water until tender, 7 to 10 minutes for red lentils, 15 minutes for brown. (I usually black beans this time, so use what ever legume you like.) Drain and reserve. Meanwhile, bring the remaining 1 cup stock, 3/4 cup water and the remaining 1 tablespoon butter to a boil in another small saucepot. Add the cilantro oil. Add the rice and bring to a boil, reduce to a simmer and cook until tender, 16 to 18 minutes. Fluff with a fork, and then combine with the lentils, pomegranate, and scallions. Serve with the chicken.
Ras el hanout Spice Recipe
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 1/2 teaspoons turmeric
Salt and freshly ground black pepper
GF flour for dredging
3 tablespoons coconut oil
2 tablespoons EVOO
3 to 4 cloves garlic, chopped
2 medium or 1 large onion, chopped
1 fresh red chile
2 round tablespoons ras el hanout (recipe below)
1/8 teaspoon freshly grated nutmeg
3 cups chicken stock
1 medium butternut squash, peeled and cut into 2-inch chunks
One 28-ounce can diced tomatoes
1 bunch spinach leaves (about 3 cups)
2 drops Ginger Essential Oil
1 drop Cardamom Essential Oil
2 drops Cinnamon Essential Oil
1 drop Clove Essential Oil
1/2 cup red or brown lentils
1 cup long-grain rice
1 drop Cilantro Essential Oil
1 cup pomegranate seeds
1/2 cup thinly sliced scallions
Sprinkle the chicken thighs with salt and pepper and dredge in flour. Melt 2 tablespoons coconut oil with the EVOO in a Dutch oven over medium-high heat. Brown the chicken until crisp, and then remove from the pan. Add the garlic, onions and chiles and sprinkle with some salt. Stir in the ras el hanout, and nutmeg, and cook until the vegetables are tender, 10 to 12 minutes.
Pour in 2 cups of the stock along with the squash and tomatoes and simmer 15 minutes. Return the chicken to the pot and simmer to cook through, 10 minutes longer. Add the essential oils and the spinach. Cook until it's wilted. (I didn't have any this time, so it is omitted in the picture.)
Cook the lentils in boiling salted water until tender, 7 to 10 minutes for red lentils, 15 minutes for brown. (I usually black beans this time, so use what ever legume you like.) Drain and reserve. Meanwhile, bring the remaining 1 cup stock, 3/4 cup water and the remaining 1 tablespoon butter to a boil in another small saucepot. Add the cilantro oil. Add the rice and bring to a boil, reduce to a simmer and cook until tender, 16 to 18 minutes. Fluff with a fork, and then combine with the lentils, pomegranate, and scallions. Serve with the chicken.
Ras el hanout Spice Recipe
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 1/2 teaspoons turmeric
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