Chicken In A Pot

1 c Onions; sliced
1 c Carrots; sliced
3 tb Garlic; minced
3 tb Olive oil
1 Chicken (3.5 to 4 lbs.) - cut in serving portions
1/4 c Uncooked lentils
1 Fennel bulb; chopped
1/4 c Parsley; chopped
1 tb Sumac*
2 tb Zhoug
2 ts Salt
1 ts Pepper

Cook onions, carrots and garlic in olive oil in large Dutch oven until onion is wilted. Add chicken pieces and cover with cold water or stock. Add the rest of the ingredients. Cover and cook slowly until chicken is tender and lentils are cooked, about 40 minutes. Serve in soup plates with the vegetables and a small amount of the soup.

Yield: 4 to 6 servings.

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