Instructions: Preheat oven to 400. Coat a large skillet with Pam or other nonstick cooking spray.. Saute the leeks, sweet potatoes and herbs de Provence, for 5 minutes. Stir in tomatoes, wine, tomato paste, cinnamon, lentils, and broth. Simmer briefly. Pour into a 13x9 casserole (sprayed with Pam).

Bury (its more like sort of submerge) the chicken pieces in this mixture.

Cover and bake 1 hour or until the chicken is cooked and the lentils are tender.

Description: "The cinnamon makes this easy dish very special."

NOTES : Freezable and delicious. The original recipe called for one whole chicken, cut up. It also called for 1 tbsp oil, 2 whole tomatoes and 2 tsp cinnamon. I think you could add 2 tsp cinnamon without a problem. I forgot the tomato paste when I made this and it was still good. The sauce was just a little soupy. Instead of sweet potatoes you could try carrots or winter squash I think.

We loved this...will definitely make it again. The nutritional analysis is accurate...except you will probably have some of the lentils/potatoes left over. In other words, the amount of chicken serves 4...the lentils etc would probably serve six. I guess you could add extra chicken thighs. I served 2 per person.

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