Crock-Pot Moroccan Chicken And Lentils - cooking recipe

Ingredients

6 chicken thighs (bone-in, skin off)
1 teaspoon cornstarch
1 small onion, sliced
4 garlic cloves, sliced (to taste, or depending on how strong the garlic is)
1/2 lb brown lentils
2 teaspoons paprika
1 teaspoon cinnamon
1 teaspoon turmeric
1 1/2 teaspoons cumin
1 teaspoon ground coriander
2 cups chicken broth or 2 cups stock
salt
pepper
1 teaspoon olive oil
nonstick cooking spray

Preparation

Spray the inside of the crock-pot with non-stick spray.
Use the onion slices to cover the bottom of the crock-pot, and then sprinkle the garlic slices on top. Sprinkle a small pinch of salt and pepper over the onions and garlic.
Rinse and pat dry the chicken thighs. Sprinkle with salt (lightly) and apply a thin dusting of cornstarch- rub in lightly.
Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in pan with enough room for steam to escape. (You may have to brown in separate batches, depending on your pan and your chicken. You definitely don't want to crowd the pan; we are going for brown here, not steamed.) Cook until brown, about 3-5 minutes. Flip and brown on the other side. Remove from heat.
Mix the spices together in a small bowl. Sprinkle about 1/3 of the mix over the onions and garlic.
Place chicken in an even layer on top of onions in the crock-pot. Sprinkle 1/3 of the spices on the chicken.
Pour the lentils on top of the chicken and sprinkle the rest of the spices on top. Pour the chicken broth over the top, turn the crock-pot on high, and cover. Cook for about 4 hours.
I serve mine along with steamed couscous and roasted cauliflower.