Chicken and lentils recipe
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- Meat and poultry
This recipe is an unusual dish that all the family love and is requested by all from the smallest to the adults. The recipe directions look complicated, but are very simple.
245 people made this
- 1 tablespoon olive oil
- 900g bone-in chicken pieces
- 1 large onion, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, finely chopped
- 150g dried lentils
- 400ml chicken stock
- 1/2 teaspoon salt
- 300g passata
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1 tablespoon lemon juice
MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min
- Heat the oil in a frying pan over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from pan, and set aside.
- Place onion in the pan, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and stock, and season with salt. Bring to the boil, cover, reduce heat to low and simmer 20 minutes.
- Return chicken to pan. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
- Stir passata into the pan. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.
Reviews & ratingsAverage global rating:(259)
Reviews in English (194)
This was lovely They only thing I did differently was included a tin of chopped tomatoes instead of passata. Also, I roasted the chicken separately and roasted onions, carrots and peppers and served this on the lentils. It was really lovely and the roasted veg added necessary texture. I used red split lentils, the whole thing was lovely, and I would add more liquid next time and serve it as a soup with crusty bread as an alternative to the main course with chicken. It could also be done with vegetable stock for a vegetarian version. Thanks for this recipe, it was easy, really tasty and also healthy which was a definite bonus. I will be using this recipe a lot in the future. Yummy-30 Nov 2012
I have made this twice, each time for two people, and the ingredients scaled down perfectly. No tweaks, no twists, just as is. An absolutely delicious recipe. Thank you Lorraine.-21 Oct 2016
This has become one of our favourite dishes, I never thought I would see my husband eat lentils! Very easy to make and very tasty. I used green lentils and chopped tomatoes as I am not too keen on passata (too sloppy!).-03 Feb 2014
- 6 bone-in, skin-on chicken thighs, excess fat trimmed
- 3 tablespoons za'atar
- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- 1 cup bite-size pieces carrot
- 2 cloves garlic, minced
- 3 ½ cups reduced-sodium chicken broth
- 1 cup French green lentils*
- 2 tablespoons tomato paste
- 1 cup pitted green olives, such as Castelvetrano, whole or halved
- Lemon zest
- Fresh thyme sprigs
Preheat oven to 325°F. Season chicken with za'atar. In a deep oven-going skillet or 5-quart Dutch oven heat oil over medium-high. Add chicken cook 3 to 4 minutes on each side or until brown. Transfer to a plate.
Reduce heat to medium. Add onion and carrots to pot. Cook 4 to 5 minutes or until lightly browned. Stir in garlic cook 1 minute. Stir in broth, lentils, and tomato paste. Return chicken and juices to pot. Bring to a simmer. Cover braise in oven 45 to 55 minutes or until chicken is fork-tender (at least 175°F).
Transfer chicken to a platter keep warm. Strain remaining mixture, reserving liquid. Add lentils and vegetables to chicken on platter cover. Return liquid to pot. Boil over medium-high 10 to15 minutes or until reduced by half. Pour liquid over chicken and lentils. Top with olives, lemon zest, and thyme. Makes 6 servings.
French green lentils have a firm texture that holds up to longer cooking methods better than most other varieties so they won't turn to mush in a braise.
- 1 cup black lentils, rinsed and drained
- One 14-ounce can crushed tomatoes
- 1 cup low-sodium chicken broth
- 4 skinless bone-in chicken thighs, fat trimmed
- 2 teaspoons unsalted butter
- 1 teaspoon extra-virgin olive oil
- 1 large sweet yellow onion (about 1 1/2 cups), finely chopped
- 5 large garlic cloves, finely minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon Kosher salt
- 3 tablespoons Berbere spice
- 1 tablespoon sweet paprika
- 1/2 cup white wine
- Freshly ground black pepper
- 1/2 cup Greek yogurt for serving
- Fresh cilantro leaves for garnish
In a slow cooker, combine the lentils with the crushed tomatoes and chicken broth. Add the chicken and set over high heat.
Heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, garlic, ginger, and salt and cook until softened and lightly browned, about 4 minutes. Add the berbere spice and paprika and cook, stirring, until fragrant, about 2 minutes. Add the wine to deglaze the spiced onion mixture from the bottom of the pan, cook for 2 minutes and transfer to the slow cooker. Season the stew generously with salt and black pepper. Cover and cook on high for 2 1/2 hours or on low for 5 hours, until the chicken is cooked through and tender.
Transfer the chicken and lentils into bowls and serve with a dollop of Greek yogurt and chopped cilantro.
- Sauté the vegetables: Sauté onion and garlic in some extra virgin olive oil. Then add in diced carrots and chopped celery.
- Add the chicken: Add in boneless skinless chicken thighs that are cut into small pieces followed by the spices.
- Add the lentils and cook: Once the chicken is browned on each side, add in green lentils and cook for another minute. Pour the chicken broth into the pot with some water and cook for about 45 minutes until the lentils and chicken are completely cooked.
- Final flavoring: Finish up by adding chopped fresh dill and lemon and serve warm.
Moroccan Chicken and Lentils
Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well rinse with cold water and drain again. Place in large bowl.
Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.
Heat 2 tablespoons olive oil in large skillet over high heat. Add onion sauté until dark brown and soft, about 5 minutes. Add chicken sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
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Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- 240g/8¾oz brown lentils
- 4 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp ras-el-hanout
- pinch dried red chilli flakes
- 1 tsp cumin seeds
- 4 large tomatoes, skins removed, seeds removed and roughly chopped
- 200ml/7fl oz vegetable stock
- bunch coriander, finely chopped
- 4 chicken supremes, each about 225g/8oz
- salt and freshly ground black pepper
- 2 tbsp flaked almonds, toasted, to garnish
- ½ red chilli, thinly sliced, to garnish
Bring a saucepan of lightly salted water to the boil. Add the lentils and simmer gently for 15 minutes. Drain the lentils.
Heat 1 tablespoon of the oil in a large saucepan. Add the onion and garlic and cook for 8–10 minutes, or until softened. Add 1 tablespoon of the ras-el-hanout and the cumin seeds, stir and continue to cook for 5 minutes.
Add the tomatoes and lentils. Season with salt and pepper and add just enough of the vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in the coriander.
Meanwhile, rub the chicken supremes with the remaining ras-el-hanout and some salt. Add the remaining oil to a frying pan and pan-fry the chicken supremes, skin-side down, for 4–5 minutes on each side, or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.
Garnish the lentils with the almonds and chilli and serve alongside the chicken supremes on warmed plates.
Cilantro Lime Chicken and Lentil Rice Bowls
Made this recipe tonight and it was tasty. And now we’ve got meals prepped for a while. I’ve never had lentils before either. I would definitely recommend.
I’m baaaaack! with more meal prep!
This time it’s got shredded chicken, lentils, and a dangerous amount of kicky green flavor: jalapenos, green onions, cilantro, limes. The top is begging for a little cotija cheese crumble – and by a little I mean a REAL GOOD CHUNK – and the little extra lime juice shower just before eating is not negotiable. Serve it up with brown rice (look at you, healthy!) and it is a protein powerhouse lunch.
As with all 15 Minute Meal Prep recipes in this series, things are very straightforward and simple.
- Salsa verde
- …and so on and so forth.
The only real thing you need to do to prep this recipe is chop the veggies, and then pop it all into the slow cooker or Instant Pot and let the magic happen.
It makes for happy leftovers (which is kind of the whole idea with meal prep, right?) and if you get sick of eating it with rice (or cauli rice for our low-carbers), it can be repurposed in a variety of ways.
Think: tacos, quesadillas, nachos, soups, burritos, and on and on.
That’s it. That’s all there is to it. Cilantro Lime Chicken and Lentils for the happy desk lunch win!
15 Minute Meal Prep is the gift that keeps on giving.
- One 3 1/2-pound (1.6kg) chicken
- 1 tablespoon (10g) kosher salt, plus more for seasoning
- 1 cup (240ml) extra-virgin olive oil, divided, plus more for drizzling
- 4 medium cloves garlic, minced
- One 1-inch knob fresh ginger, peeled and minced
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- Large pinch red pepper flakes
- 1 1/2 pounds (680g) green, French green (Le Puy), or yellow lentils
- 1 bay leaf
- 2 large (10-ounce 280g) yellow onions, sliced 1/2-inch-thick
- 1 pound (450g) plum tomatoes, cut into 1-inch pieces
- 2 tablespoons minced fresh dill or cilantro
- 6 medium (about 7-ounce) boneless, skinless chicken breast halves
- 6 thin slices imported Italian prosciutto (*see note below)
- All-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/3 cup dry white wine, such as Pinot Grigio
- 1/2 cup chicken stock or canned reduced sodium chicken broth
- 1/2 cup seeded and crushed canned Italian tomatoes (preferably San Marzano)
- Freshly ground black pepper
- 6 ounces Italian Fontina cheese, sliced thin
- 2 tablespoons tomato sauce or additional seeded and crushed tomatoes
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Prepare the braised lentils with spinach through step 1.
- Preheat oven to 375°F. Trim any excess fat, skin, and cartilage from the chicken pieces. Place a piece of prosciutto over each chicken breast, trimming and layering each so it covers the chicken breasts as neatly as possible. Using the back of a large knife, gently pound the prosciutto into the chicken so it adheres. Dredge the chicken breasts in flour to coat them lightly and tap off any excess flour.
- Heat 2 tablespoons of the butter and the olive oil in a 12- to 14-inch skillet with an ovenproof handle until the butter is foaming. Place in the skillet as many of the chicken pieces, prosciutto side down, as will fit without touching. Cook just until they begin to brown, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn the chicken and cook until the second side is golden brown, about 3 minutes. Repeat, if necessary with the remaining chicken breasts, removing the browned chicken to make room. Adjust the heat as you work so the chicken doesn't burn or stick in places.
- Pour the wine into the skillet and shake gently to dislodge any brown bits that stick to the pan. Boil until reduced by half. Pour the chicken stock into the skillet and distribute the crushed tomatoes and remaining 2 tablespoons butter in between the pieces of chicken. Season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is simmering, tilting the skillet to mix the sauce. Drape the sliced Fontina over the chicken pieces to cover them completely. Dot the center of each chicken breast with a small circle of tomato sauce or a small mound of crushed tomatoes and sprinkle with the grated cheese. Place the pan in the oven and bake until the chicken is cooked through, the sauce is bubbling, and the cheese is lightly browned around the edges, about 10 minutes.
- While the chicken is in the oven, finish the braised lentils.
- Very carefully remove the pan to the stovetop and let stand a minute or two before serving.
- Spoon a mound of lentils onto the center of a warm dinner plate, Top with a chicken breast and spoon some of the sauce around the lentils.
- *Ask for the prosciutto sliced slightly thicker than paper-thin. You will need six slices if each slice is roughly the same size as a chicken breast. Buy more or fewer slices as necessary.
From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.
Nigella’s Comfort Chicken & Lentils
“I know I tend toward miserabilism if caught in the wrong mood or when hungry, but I feel that it is asking for trouble to wait for other people to give you comfort in this world,” writes Nigella Lawson in Kitchen. This dish (adapted from which she calls Poached Chicken with Lardons and Lentils) “comforts and bolsters and makes the world feel a safe place.” (Lardons are small strips of cured pork fat.)
Nigella’s Comfort Chicken + Lentils
1 tbsp (15 mL) olive oil
3-1/2 oz (100 g) pancetta, pork belly or smoked slab bacon, diced
1 clove garlic, minced
1 carrot, peeled, chopped
1 leek, white and light green parts only, chopped
1/4 cup (60 mL) chopped flat-leaf parsley
1/2 tsp (2.5 mL) dried mint
Finely grated zest of 1 lemon
3/4 cup (185 mL) French puy (dark green) lentils
1 tsp (5 mL) hot prepared mustard
1 skinless, bone-in chicken breast or leg
2 cups (500 mL) water
In medium saucepan, heat oil over medium. Add pancetta, pork belly or bacon, garlic, carrots, leek, parsley, mint and zest. Cook, stirring, 7 minutes. Stir in lentils. Cook 1 minute. Stir in mustard. Add chicken, then water. Raise heat to high bring to boil. Reduce heat to low. Cover simmer 45 minutes, until chicken is cooked through and lentils are tender. Season with salt and pepper.
Serve immediately or to make ahead: cool slightly, then cover and refrigerate in pot. Warm in covered pot over medium heat.