Chinese Chicken with Lentils

Chinese Chicken with Lentils

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A chicken casserole with parsnip, sweet potato, turnip and lentils marinated in Chinese five spice, then braised in stock until tender. Best served over mashed potatoes.


Serves: 6 

  • 12 chicken pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon Chinese five spice
  • 1 tablespoon peanut oil
  • 1 parsnip, cut into wedges
  • 1 sweet potato, peeled and cut into chunks
  • 1 turnip, cut into chunks
  • 2 carrots, diced finely
  • 1 medium onion, diced
  • 3 cloves garlic, crushed
  • 3 cups chicken stock
  • 100g green lentils, washed and drained
  • 1/4 teaspoon white pepper, to taste

Preparation:15min  ›  Cook:1hour15min  ›  Extra time:1hour marinating  ›  Ready in:2hours30min 

  1. Preheat oven to 180 degrees C.
  2. Soak the chicken for 1 hour in a marinade made of the soy sauce, sesame oil and the Chinese five spice powder. Remove chicken and discard marinade.
  3. In a wok, heat the peanut oil then brown the chicken pieces, 7 minutes. Set aside. Brown parsnip, sweet potato and turnip, about 5 minutes. Set aside. Brown carrot, onion and garlic for 5 minutes. Stir in stock, lentils and pepper then bring to a boil.
  4. Pour into a casserole dish then stir in vegetables and chicken. Cover then bake in the oven until chicken is cooked, about 1 hour.

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