Moroccan Chicken with Lentils

Moroccan Chicken with Lentils

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Serves 2

250g skinless, boneless chicken thighs, cut into 1-inch pieces

1  chopped onion
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 tablespoon tomato paste 
canned brown lentils, rinsed and drained 
250ml chicken stock
120ml water
couscous
2 tablespoons chopped fresh parsley

Heat spray oil in a large nonstick pan. Add chicken; sauté 5 minutes or until browned. Remove chicken from pan. Add onion and next 6 ingredients  to pan; sauté 3 minutes. Add tomato paste, and cook 1 minute, stirring constantly. Stir in chicken, lentils, stock, and water. Reduce heat, and cook 5 minutes or until chicken is done, stirring occasionally. Serve over couscous.