Herbs de Provence chicken

6 pieces chicken

2 tbsp. olive oil
1 tbsp.apple cider vinegar
½ tbsp. curry powder
½ tbsp. roasted cumin powder
1 tsp. coriander powder
1 tsp. hot pepper sauce
1 ½ table spoon Herbes de Provence herb mix
1 tbsp. dried basil
Pinch salt
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Place chicken in large baking dish

Add spoon olive oil
Add apple cider vinegar
Add curry powder
Add roasted cumin powder ( Or use regular cumin)
Add coriander powder
Add hot pepper sauce
Add salt to taste
Add Herbes de Provence
Add dried basil
Mix, cover and bake for 1 hr at 350.

Red lentils / malka masoor

Main dish

Time to prepare: 20 minutes.

Ingredients:

1 cup washed red lentils

3 cups water

1 teaspoon ghee

1 medium onion chopped

3 garlic cloves chopped

1 teaspoon whole cumin

1 teaspoon tumeric powder

1 medium tomato chopped

½ teaspoon ground cumin

Hot pepper sauce to taste

Salt to taste

½ lime

Place washed red lentils in medium sauce pan. Add 3 cups water and bring to a boil. Cook lentils on medium heat for 10-15 minutes or until soft. The lentils cook really fast so keep an eye on them.

Turn off flame of the lentils when soft.

In small pot add ghee over medium heat. When ghee is melted add whole cumin. After the cumin starts to pop add chopped onions. When the onions are translucent add garlic, tomatoes, salt, pepper, tumeric and ground cumin. Cook while stirring and mash the tomatoes.

Add mixture to the lentils and turn on the flame of the lentils and stir in to lentils for 2 to 3 minutes. Squeeze lime on top.