CHICKEN AND LENTILS
This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.
Provided by Lorraine Friberg
Categories Meat and Poultry Recipes Chicken
Time 1h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g
CHICKEN-LENTIL CURRY SOUP
A food processor makes quick work of chopping ingredients for this red lentil soup that takes inspiration from the Anglo-Indian classic Mulligatawny. Apples add a touch of sweetness, chicken makes it extra-hearty, and coconut milk brings it all together.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped.
- Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes.
- Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro.
HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS
Harira is traditionally served each night of Ramadan to break the fast.
Provided by Food Network
Categories main-dish
Time 10h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
- Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
- Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
- Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
ONE-POT LENTIL CHICKEN
This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner
Provided by Sarah Randell
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 24
Steps:
- Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
- Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
Nutrition Facts : Calories 360 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2.5 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium
MOROCCAN CHICKEN AND LENTILS
Categories Chicken Garlic Onion Poultry Appetizer Side Sauté Vinegar Lentil Winter Cinnamon Potluck Parsley Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- 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. (Can be made 2 hours ahead. Let stand at room temperature.)
CHICKEN AND LENTIL TAGINE
Steps:
- Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
- Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper. Pour in 1 quart water, along with the cilantro bundle and cinnamon sticks. Cover, turn the heat to low, and simmer for about 20 minutes.
- Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the cilantro bundle and cinnamon sticks, season to taste with salt and pepper, and serve. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and serving; you may have to add a little water to thin the sauce a bit.)
- Chicken and Chickpea Tagine
- In step 3, substitute 1 cup cooked (page 431) or nearly cooked chickpeas for the lentils.
CHICKEN AND LENTIL SOUP
Make and share this Chicken and Lentil Soup recipe from Food.com.
Provided by - Carla -
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a large saucepan.
- Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
- Stir in the wine and chicken broth.
- Bring to a boil.
- Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
- Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
- Stir in the diced chicken and season to taste with salt and pepper.
- Cook until just heated through.
- Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.
MOROCCAN-STYLE CHICKEN WITH LENTILS
Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 2h
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 14
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.
Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium
CHICKEN AND LENTIL BURGER
Although they have a humble reputation, lentils are packed with protein and fiber. Serve them in burger form and they'll go fast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add onion and cook until lightly golden, 7 minutes. Add cumin and cook until fragrant, 1 minute. Transfer to a large bowl and wipe out skillet with a paper towel. To bowl, add chicken, lentils, breadcrumbs, egg, cilantro, salt, and pepper. With your hands, mix until combined and form into 4 patties.
- In skillet, heat 2 teaspoons oil over medium. Add patties and cook until golden brown and cooked through, 8 to 10 minutes, flipping once. Serve on muffins along with desired toppings.
Nutrition Facts : Calories 409 g, Fat 13 g, Fiber 10 g, Protein 27 g, SaturatedFat 3 g
CHICKEN BAKED WITH LENTILS
Provided by Florence Fabricant
Categories dinner, easy, weekday, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a 4-quart ovenproof casserole. Add pancetta and cook on medium until golden. Remove. Season chicken with salt and pepper and add, skin side down. Sear until golden on medium-high heat, working in two shifts if necessary. Remove from pan. Heat oven to 300 degrees. Pour off all but 2 tablespoons fat from pan.
- Add onions, celery and garlic, cook on medium until soft and translucent. Stir in cumin. Add radicchio, vinegar and sage; sauté briefly. Add lentils, stock and cooked pancetta.
- Return chicken to pan, bring to a simmer, cover and place in oven. Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all. Lentils should be saucelike but not soupy. Add a little stock if needed. Check seasoning, adding more salt and pepper if needed, then serve.
Nutrition Facts : @context http, Calories 936, UnsaturatedFat 33 grams, Carbohydrate 55 grams, Fat 52 grams, Fiber 9 grams, Protein 62 grams, SaturatedFat 14 grams, Sodium 1202 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN AND LENTIL RECIPE
Make up a batch of our Healthy Living Chicken and Lentil recipe right at home. Our well seasoned Chicken and Lentil recipes is a soup not to be missed.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 18 g
SLOW COOKER CHICKEN AND LENTIL SOUP
This is total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices and the chicken is just so incredibly flavorful and tender. Serve with a dollop of sour cream or plain Greek yogurt if desired.
Provided by Rebekah Rose Hills
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
- Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
- Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
- Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
- Stir the meat in and taste test; adjust the seasonings as desired.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 41.1 g, Cholesterol 58.3 mg, Fat 11 g, Fiber 10.4 g, Protein 29.3 g, SaturatedFat 2.5 g, Sodium 1308.9 mg, Sugar 4.7 g
GROUND CHICKEN AND LENTIL CHILI
This is a variation of a ground lamb chili that appeared in "The Chili Cookbook" by Norman Kolpas.
Provided by sharonvansickle
Categories < 4 Hours
Time 1h20m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium pot heat oil over medium heat. Add garlic and onions and saute until onions are translucent, 2 to 3 minutes.
- Add chili powder, paprika, pepper flakes, cayenne, cumin and coriander. Saute, stirring constantly, for 2 additional minutes.
- Add chicken, stir and mash with wooden spoon to break into fine pieces. cook until evenly browned, 5 to 7 minutes.
- Stir in lentils, broth, tomatoes, oregano, salt, sugar and pepper. Bring to boil, then reduce heat to simmer. Cover. Stir occasionally; cook until lentils are tender and chili is think, about 30 minutes. Add more broth if lentils absorb all liquid.
Nutrition Facts : Calories 482.8, Fat 14.3, SaturatedFat 2.3, Cholesterol 65.8, Sodium 1303.5, Carbohydrate 46.6, Fiber 19.5, Sugar 8, Protein 43.6
CHICKEN AND LENTIL CHILI
I like to make a simple, hearty slow-cooked recipe at least once a week. You can mix this up the night before and throw it into the crock on your way out the door. Use hotter tomatoes and chilies or salsa if you like more zing. -Laurie Stout-Letz, Bountiful, Utah
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 8 servings (2-1/2 quarts)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 249 calories, Fat 2g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 844mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.
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