This sounds good too. It looks as if it is a curry flavoring.
MARRAKECH CHICKEN AND LENTILS
1tbsp. 100% Pure Virgin Coconut oil
4 skinless chicken breasts chopped into pieces
6oz wholemeal flour
8oz brown lentils, rinsed and picked over
1 bunch spring onions, chopped
12 whole dried apricots (3 oz.), quartered
5oz golden raisins
2oz fresh parsley, chopped
1/2 tsp. fresh ginger, chopped
1/2 tsp. Salt, or to taste
1/4 tsp. EACH ground allspice, cinnamon, cumin and red pepper (cayenne)
120ml water with 1 teaspoon of vegetable Bouillon powder dissolved into it.
Heat oven to 350°F. Heat the coconut oil in a frying pan Coat the chicken pieces with flour, shaking off excess. Add to frying pan and cook until lightly browned, about 5 minutes. Remove and place on a plate. Add lentils, spring onions, apricots, raisins, parsley, ginger, salt and spices to frying pan. Cook, stirring, for 1 minute. Transfer to an oven proof dish. Put the chicken on top. Add water, cover and place in oven. Bake 30 minutes, uncover and bake 20 minutes longer or until chicken and lentils are tender. Serves 4