Spiced Chicken And Tomato Pilaf - cooking recipe

Ingredients

2 tbsp olive oil
1 None onion, chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp red pepper flakes
1 1/2 cups basmati rice
1 can (14 oz) diced tomatoes
1 can (15 oz) lentils, drained and rinsed
1 lb boneless skinless chicken thighs, diced
1/4 cup flour
1 tbsp chopped flat-leaf parsley

Preparation

Heat 1 tbsp of the oil in a large saucepan on medium heat. Saute the onion for 8-10 mins, until golden.
Add the coriander, cumin and red pepper flakes and cook, stirring, for 1 min, until aromatic. Add the rice, stirring to coat.
Add the tomatoes and 1/2 cup water. Bring to a boil. Reduce the heat to low; simmer, covered, for 12-15 mins, until the liquid has been absorbed. Remove from the heat and set aside for 5 mins. Stir in the lentils.
Meanwhile, heat the remaining 1 tbsp oil in a large skillet on high heat.
Toss the chicken in flour, shaking off the excess. Cook for 4-5 mins, until golden and cooked through.
Serve the pilaf topped with chicken and sprinkled with parsley.