Ingredients
4
cups water
1
cup dried lentils, sorted, rinsed
2
tablespoons olive oil
1
lb boneless skinless boneless chicken breasts, cut into 1-inch pieces
1 1/2
teaspoons salt
1
teaspoon chili powder
1/2
teaspoon ground cinnamon
1/2
teaspoon ground cumin
1/4
teaspoon pepper
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup red wine or additional chicken broth
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1
medium red apple, diced (1 cup)
1/4
cup dried apricots, chopped
1
tablespoon lemon juice
1
teaspoon sugar
1/4
teaspoon ground ginger
1/4
cup slivered almonds, toasted
Preparation
In 3-quart saucepan, heat water to boiling. Stir in lentils; return to boiling. Reduce heat to medium. Cover; cook 30 to 45 minutes or until desired tenderness is reached. Drain if necessary.
About 15 minutes before lentils are done, heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, 1/2 teaspoon of the salt, the chili powder, cinnamon, cumin and pepper in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. Reduce heat to medium. Cook onion in remaining 1 tablespoon oil 3 minutes, stirring occasionally, until tender. Add garlic; cook and stir 1 minute.
Stir in broth, wine, cooked lentils, chickpeas and remaining 1 teaspoon salt. Heat to boiling over high heat; remove from heat. Return chicken to skillet, discarding any juices in bowl. Spoon into baking dish.
In medium bowl, toss all topping ingredients except almonds. Sprinkle topping over casserole.
Cover; bake 20 minutes or until apples are just tender. Sprinkle with almonds. Let stand 5 minutes before serving.
