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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 registered dietitian nutritionist, 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 and is currently working on her first novel. You can find her previous Food, Fitness & Fiction posts here and connect with her on Twitter, Instagram, Tumblr and Facebook.
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