Preparation 15 minutes, cooking time 1 hour 20 minutes.

• 4 bone-in chicken thighs (about 1 1/4 pounds)
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon ground allspice
  
• 1/8 teaspoon ground red pepper
  
• 1 tablespoon olive oil
  
• 3/4 cup small green and brown lentils, and a few red lentils, picked over and rinsed
  
• 3 scallions, cut into 1-inch diago- nal pieces
  
• 4 large dried peaches (4 ounc- es), cut into thin strips (if not available, substitute about 8 dried apricots)
  
• 1/2 cup dried sour cherries or cranberries
  
• 2 teaspoons finely chopped crys- tallized ginger
  
• 1/3 cup chopped cilantro
  
• 1 1/2 cups reduced-sodium chicken broth
  
• 4 teaspoons finely grated lemon zest
  
• 1 tablespoon fresh lime juice
  
• Lime wedges (garnish)

Preheat oven to 350 degrees.

Season chicken with half of the salt, allspice and pepper. In ovenproof Dutch oven, heat oil over medium-high heat. Cook chicken about 5 minutes on each side until browned. Transfer to plate.

Add lentils, scallions, peaches, cherries, ginger, half of the cilantro, and the remaining salt, allspice and pepper. Cook, stirring, 2 minutes. Pour in broth. Return chicken to Dutch oven and submerge. Bring to a boil over high heat.

Remove from heat, cover, and bake 35 minutes. Uncover and bake 30 minutes longer or until lentils are cooked through. Remove chicken skins. Stir lime zest and juice into lentil mixture.

Arrange lentils on serving plates, top with chicken, and sprinkle with the remaining cilantro. Garnish with lime wedges.

Makes 4 servings.

Nutrition information per serving: 343 calories, 26 grams protein, 47 grams carbohydrates, 7 grams fat (2 grams saturated), 59 milligrams cholesterol, 14 grams fiber, 253 milligrams sodium.