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In a large stock pot heat olive oil over medium high heat, add in chicken thighs and cook for 3 minutes on each side. Add in onion, celery, spices, and chickpeas and cook for 3 minutes to heat spices. Pour in tomatoes and chicken stock and then add in lentils and rice. Bring mixture to a boil over medium high heat and then cover and drop to a simmer for 1 hour and 15 minutes. Stir in lemon juice and serve. Garnish each bowl with 2 Tbsp of chopped cilantro.
Full disclosure: I was send a complimentary copy of this book by the publisher, but made no promise to promote or endorse…but I do love it!
Do you follow a Mediterranean Diet? What do you love best about it?
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About The Author
Elisa Zied is a nationally recognized and award-winning health and nutrition expert, author, speaker, and spokesperson. A trusted source of food, nutrition, and health information, Elisa has garnered millions of media impressions, lending her expertise and real-world perspective to dozens of TV shows, web sites, news organizations and magazines. She’s the author of four nutrition books. An avid walker, she loves motivating others to #moveitorloseit. A book lover, she recently earned a certificate in children’s literature from Stony Brook Southampton and is currently working on several young adult novels. You can find her previous Food, Fitness & Fiction posts here and connect with her on Twitter, Instagram and Facebook.
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