Instructions: Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with lentils, onion, celery ribs, tomato paste, turmeric, cinnamon and chicken broth. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender. remove thighs and cut into bite size pieces.

Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste. Stir well and serve hot.

Makes 8
servings.

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