Curried Chicken, Lentil and Rice Skillet | Think Rice (Canada)

Ingredients

• 1 tbsp (15 mL) each butter and canola oil
• 1 lb (500 g) boneless, skinless chicken thighs, quartered
• 1 cup (250 mL) finely chopped onion
• 1 red pepper, chopped
• 1 tbsp (15 mL) mild Indian curry paste
• 2 tsp (10 mL) minced fresh ginger
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) each cinnamon, salt and pepper
• 1 cup (250 mL) U.S. long grain white rice
• 1 can, 19 oz (540 mL) lentils, drained and rinsed well
• 1 cup (250 mL) coarsely shredded carrot
• 1 cup (250 mL) each chicken broth and apple juice
• 1/2 cup (125 mL) frozen peas
• 1/4 cup (50 mL) sliced green onion (optional)
• Plain yogurt and mango chutney (optional)