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
LENTIL-AND-MINT SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
- Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 3 grams
CHICKEN SALAD WITH MANGO AND MINT
Serve this Chicken Salad with Mango and Mint for a refreshing meal. When buying jicama, look for smooth, relatively unblemished roots with thin skin and juicy flesh. To peel the ginger, use the edge of a spoon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
- Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to 12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
- While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
- In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
- Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.
BEST CHICKEN SALAD EVER
This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.
Provided by pepper
Categories Salad
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g
BALSAMIC FETA & MINT PUY LENTILS
Make this vibrant, wholesome balsamic feta and mint puy lentils in just five minutes - no hob or oven required! It's a nutritious, speedy meal for two
Provided by Liberty Mendez
Categories Dinner, Lunch
Time 5m
Number Of Ingredients 7
Steps:
- Whisk 1 tbsp of the olive oil with 1 tbsp of the balsamic vinegar and half the chopped mint. Stir in the feta, then set aside.
- Put the kettle on to boil. Tip the peas into a large heatproof bowl, pour over enough boiling water to defrost them, then drain and return to the bowl. Put the lentils in a fine mesh sieve, pour over some boiling water to warm them, then drain and tip into the bowl with the peas.
- Add the radishes and toss together with the remaining oil, vinegar and mint. Divide between bowls and top with the marinated feta. Grind over some black pepper, if you like.
Nutrition Facts : Calories 448 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 10 grams sugar, Fiber 15 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium
LENTIL SALAD WITH MINT AND FETA
Categories Salad Vegetarian High Fiber Feta Mint Lentil Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
- Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
- Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.
More about "chicken salad with lentils peas and mint recipes"
LENTIL SALAD WITH CHICKPEAS {VEGAN LUNCH}
From feelgoodfoodie.net
Ratings 124Servings 4Cuisine MediterraneanCategory Salad, Side Dish
- In a large pot of salted boiling water, place the lentils and cook until tender, about 20 minutes. Once cooked, drain the lentils and rinse in cold water to chill. Transfer to a large serving bowl.
- While the lentils are cooking, whisk together the salad dressing ingredients until well combined.
CHICKEN AND LENTIL SALAD RECIPE
From greatbritishchefs.com
Category MainTotal Time 1 hrEstimated Reading Time 3 mins
HEALTHY CHICKEN SALAD RECIPE WITH LENTILS
From olivemagazine.com
EASY CHICKEN SALAD RECIPES
From foodnetwork.com
LENTIL SALAD WITH MINT
From littlesunnykitchen.com
LENTIL SALAD {EASY & HEALTHY}
From twopeasandtheirpod.com
SPRING LENTIL SALAD {FRESH & HEALTHY}
From twopeasandtheirpod.com
CHICKEN BREASTS WITH LENTIL-RADISH-MINT SALAD
From blog.williams-sonoma.com
CHICKEN SALAD RECIPES
From allrecipes.com
OUR TOP 10 BEST CHICKEN SALAD RECIPES
From tasteofhome.com
CHICKEN SALAD WITH LENTILS, PEAS AND MINT RECIPE
From cookeatshare.com
PEA SALAD WITH FETA AND MINT
From themediterraneandish.com
RECIPES: CHICKEN SALAD WITH LENTILS, PEAS AND MINT
From headcrumb.com
LEMONY LENTIL AND CHICKPEA SALAD WITH RADISH AND HERBS
From cookieandkate.com
A HOMEMADE DARK OR WHITE MEAT CHICKEN SALAD RECIPE EVERYONE …
From bhg.com
THE BEST SPRING VEGETABLE RECIPES FEATURING CARROTS, PEAS, …
From news.yahoo.com
CHICKEN SALAD WITH LENTILS, PEAS AND MINT
From bigoven.com
You'll also love