Chicken And Lentil Rice Recipes

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
• Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
• Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

Steps:

• In 3-quart saucepan, heat water to boiling. Stir in rice; cover. Remove from heat; let stand 5 minutes.
• Stir soup, chicken, cumin, chili powder and red pepper into rice; return to boiling over medium-high heat. Boil about 2 minutes, stirring constantly, until liquid is absorbed.
• Divide chicken mixture evenly among tortillas (about 1/2 cup each). Sprinkle with cheese and tomatoes. Roll up tortillas.

Steps:

• Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
• Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
• Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
• Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Steps:

• In a skillet, heat oil and butter, add onions cook until tender, then add garlic and brown.
• Add rice to skillet; stir until coated with mixture.
• Add broth, stir and cover until rice is cooked.
• Add chicken and lentils; stir well.
• Serve with a dollop of sour cream.

Steps:

• Heat oil in a skillet.
• Once its hot, toss in 1 onion and stir-fry till it is golden brown.
• Add the chicken breasts, cover and cook over low heat until done.
• Sprinkle salt and pepper to taste.
• Mix well.
• In another pan, heat a tbsp.
• of oil and fry the second onion in it until it turns golden.
• Add dates and raisins.
• Stir-fry for 3 minutes.
• Mix in the saffron.
• Keep aside.
• Strain the lentils now and keep aside until you are ready to mix them with the rice later.
• Now start preparing the rice.
• To do so, bring 8 cups of water to a rapid boil in a pot.
• Drain out the water from the soaked rice completely.
• Add the drained rice to the boiling water.
• Bring the rice to a boil for 3 minutes.
• After checking whether the rice is cooked, strain the rice and rinse it with lukewarm water in a strainer.
• Bring 1/4 cup of water and 2 tbsps.
• of oil to a rapid bowl in a pot.
• Add layers of rice and lentils, alternately, building these layers up to a dome shape.
• The last layer should be of rice.
• Poke 5-6 holes through the rice to the bottom with the handle of a spoon.
• Close the lid.
• Heat on medium flame for 3 minutes until the rice starts steaming.
• In a separate pot, heat another 1/4 cup of water and 2 tbsps.
• of oil.
• Pour over the rice.
• Cover the saucepan with a lid.
• Seal the lid over the saucepan with atta dough.
• Lower heat and cook for 45 minutes on a simmer.
• Remove from heat and place the saucepan in the sink.
• Run cold water under it to cool it down.
• Remove/break the wheat flour{Atta} seal.
• To serve: Very carefully and gently, remove the lentil rice and sprinkle lightly in a serving dish in a dome shape.
• Spread the mixture of dates and raisins over the rice.
• Spread the chicken on top.
• Remove the crusty bottom and spread in a separate plate.
• Enjoy!

Steps:

• In a 5- or 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low until chicken and lentils are tender, 5-6 hours. Remove chicken; cool slightly and chop. Return chicken to slow cooker; heat through. Serve over tortilla chips and top with cheese and olives, if desired.Freeze option: Freeze cooled soup mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little water.

Steps:

• Heat the oil over a medium-high heat in a large casserole. Season the chicken, brown all over and set aside.
• Lower the heat and add the chopped onion and bay leaves to the pan. Saute, stirring from time to time until the onions are soft and translucent, 15 mins.
• Add the garlic, cumin, ground coriander and cinnamon and stir for a couple of minutes. Add the rice and lentils, stir until everything is well coated. Return the chicken to the pan and pour over the hot stock. Season, cover and simmer gently for 15 minutes.
• Stir and check if the stock has been absorbed. This will differ depending on the type of rice used. Once the rice is cooked stir in most of the fresh coriander and serve immediately. Use the rest of the coriander to garnish and sprinkle on the toasted almonds (optional).

Steps:

• Heat oven to 375°F.
• Heat oil in ovenproof Dutch oven or small stockpot on medium-high heat. Add onions and garlic; cook and stir 1 to 2 min. or until onions are crisp-tender. Add chicken; cook and stir 2 to 3 min. or until no longer pink. (Chicken will not be done.)
• Add all remaining ingredients except nuts and parsley; stir. Cook until bouillon is dissolved and mixture comes to boil, stirring frequently. Cover.
• Bake 45 min. or until lentils and rice are tender. Remove from oven; stir.
• Sprinkle with nuts and parsley.