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Spicy Lentil Chicken Stew
ketherian wants to cook this
4-6
- Olive Oil
- 1 whole chicken, 3 to 4 pounds, cut into 8 pieces with the skin removed (taking the skin off is optional, some would say, even, undesirable, but I like to cook as healthy a dish as I can)
- 1 large onion, diced
- 2 three-inch cinnamon sticks
- 3 cloves garlic, chopped
- 1 tablespoon chopped ginger
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 28 ounce can of peeled plum tomatoes, chopped
- 1+ teaspoon chopped cilantro
- 1 cup brown lentils, washed and picked over
Put 3 cups of water in a kettle or pan and heat to a near boil.
Heat about a tablespoon of oil in a large casserole or Dutch oven on a high flame until it is shimmering.
Add the chicken pieces in one layer and cook until the pieces brown. Turn as necessary.
After the chicken is browned, remove it from the pan and set aside in a bowl.
Reduce the heat to medium-high and pour off any excess oil.
Add the onion and cinnamon sticks and saute until the onion is softened.
Add the garlic and ginger and saute a bit more, until fragrant.
Add the coriander and stir for about 30 seconds.
Add the tomatoes and their juices along with the 3 cups of water, the cilantro, and the lentils.
Turn the heat down to a simmer and cover.
Cook for about 30 minutes, or until the lentils are nearly tender.
Take out the cinnamon sticks and add the chicken.
Cover and continue to cook for about another 10-20 minutes, or until the chicken is 165 degrees in the thigh.
Salt and pepper to taste and serve with rice of crusty bread.
Heat about a tablespoon of oil in a large casserole or Dutch oven on a high flame until it is shimmering.
Add the chicken pieces in one layer and cook until the pieces brown. Turn as necessary.
After the chicken is browned, remove it from the pan and set aside in a bowl.
Reduce the heat to medium-high and pour off any excess oil.
Add the onion and cinnamon sticks and saute until the onion is softened.
Add the garlic and ginger and saute a bit more, until fragrant.
Add the coriander and stir for about 30 seconds.
Add the tomatoes and their juices along with the 3 cups of water, the cilantro, and the lentils.
Turn the heat down to a simmer and cover.
Cook for about 30 minutes, or until the lentils are nearly tender.
Take out the cinnamon sticks and add the chicken.
Cover and continue to cook for about another 10-20 minutes, or until the chicken is 165 degrees in the thigh.
Salt and pepper to taste and serve with rice of crusty bread.
Chicken
