Amount
Ingredient
Preparation



1 1/2
pound
chicken thighs

boneless, skinless



1 1/2
cup
lentils





1
each
onion

chopped



3
each
celery stalks

sliced



2
tablespoons
tomato paste





1
teaspoon
turmeric





3/4
teaspoons
cinnamon





7
cups
chicken stock





1
cup
corn kernels

cooked



2
tablespoons
lemon juice





1
x
salt





1
x
pepper

 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 hours 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