Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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

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