Ingredients (serves 6–8):
1 kg (2.2 lb) boneless chicken thighs, cut into 2 cm (¾ in) cubes
1 tsp smoked or sweet paprika
1½ cups basmati, Persian or jasmine rice
1 large onion, peeled and chopped
4 garlic cloves, peeled and chopped
2 carrots, peeled and diced into 1 cm (⅓ in) cubes
Instructions:
1. Toss the chicken with paprika, cumin, turmeric and salt. Set aside for about 15 minutes.
2. Rinse the rice and both types of lentils, then drain.
3. In a wide pot or sauté pan, heat the olive oil. Add the onion and sauté until golden. Add the chicken and cook, stirring occasionally, until lightly browned.
4. Add the rice, lentils, garlic, carrots, cinnamon and paprika. Stir and sauté for another 2 minutes. Pour in the boiling water, stir, cover and bring back to a boil. Lower the heat and simmer for about 30 minutes, until the rice and lentils are tender.
5. Add the frozen peas, stir, and cook for 2 more minutes. Remove from heat. Serve warm, or cool and freeze for later.
