Hearty chicken & lentil stew

  • 43saves
  • 1hour20min

Lentils offer a valuable amount of iron, along with plenty of folate and low-fat protein. They're also a very good source of niacin and potassium.

Janet Mitchell

Ingredients

Serves: 4 

  • 3 teaspoons olive oil
  • 4 large skinless, boneless chicken thighs (200g each), quartered
  • 1 large onion, finely chopped
  • 1 yellow or red capsicum, diced
  • 4 cloves garlic, crushed
  • 3/4 cup brown lentils
  • 1¼cups chicken stock
  • 3/4 cup canned no-added-salt chopped tomatoes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • Salt
  • 300g red-skinned potatoes, cut into small chunks

Directions

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Heat the oil in a large nonstick frying pan over moderate heat. Add the chicken and cook for 6 minutes or until browned on both sides. Transfer the chicken to a plate with a slotted spoon; put aside.
  2. Add the onion, capsicum and garlic to the pan and cook for 5 minutes or until soft. Add the lentils, stock, 1/2 cup water, the tomatoes, coriander, ginger and a pinch of salt, and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes or until the lentils are just barely tender.
  3. Return the chicken to the pan and add the potatoes. Return to the boil, reduce to a simmer, cover and cook for 25 minutes or until the chicken is cooked through and the potatoes are tender.

Did you know?

Lentils contain protease inhibitors, a class of compounds that interfere with certain types of enzymatic action and thus may help fight cancer.

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Reviews (1)

curmon
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2

Was really nice and wholesome. Would definatley make again. Only thing I added was a squeeze of lemon juice at the end of cooking. - 30 Apr 2009

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