Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon cinnamon and 7 cups chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. remove thighs and cut into bite size pieces. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot. Makes 8 servings. From Newsday, Wed, Aug 4, 1993. "Lend an Ear" by Marie Bianco Meal Mastered by Stuart Talkofsky From: File Edna (Freds)
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 8|
|Calories from Fat: 36 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 69.7mg||21 %|
|Sodium 995.7mg||34 %|
|Potassium 642.5mg||17 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 12.5g|
|Protein 22.7g||32 %|
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Calories per serving: 193
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