This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Man is born to eat."
-Craig Claiborne, Writer
I love one pot meals like this. They seem so exotic and elegant but they take no time at all. The hardest part is dicing the onions, slicing the garlic and cutting up the chicken. There's all of about 15 minutes active cooking time, but after getting it into the pan all you have to do is stir occasionally. The sauce is rich and sweet and spicy and savory all at one time.
Lentils are legumes like peas, garbanzos and peanuts. They are mostly carbohydrate and protein and not very much fat. They have tons of fiber, with a half cup of cooked lentils coming in at around 8 grams.
Like other legumes, you can cook them whole, but they are also great in soups and pureed into sauces. There are three main types. The small green lentil is also known as the French lentil. It has a thin shell and a stronger pea-like flavor. Red and yellow lentils are slightly smaller and not as plump as green lentils. They have a milder flavor. French lentils take a little longer to cook than their red and yellow cousins. More About Lentils
Servings = 4 | Serving size =2 1/2 cups
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers.
|3 tsp||olive oil (divided)|
|1 lb||boneless skinless chicken thighs (cut into chunks)|
|1 large||onion (diced)|
|4 cloves||garlic (thinly sliced)|
|1/4 tsp||cayenne pepper|
|1/2 tsp||ground cumin|
|1 tsp||dried oregano|
|fresh ground black pepper (to taste)|
|2 Tbsp||no salt added tomato paste|
|1 cup||low sodium chicken broth|
|1 1/2 cups||water (divided)|
|1 cup||green lentils|
Place 1 teaspoon oil in a large skillet over medium high heat. Add half the chicken thighs and cook for about 5 minutes browning on each side. Remove to a plate and repeat with the other half of the chicken.
Add the remaining 2 teaspoons of oil to the pan and then the onions. Cook for about three minutes tossing frequently. Add the garlic and cook for another three minutes.
Add the cayenne pepper, cumin, oregano, salt, pepper, tomato paste, honey, chicken broth and 1 cup of water. Stir well and add the raisins and the chicken. Cover and adjust the heat to a simmer. Cook, stirring occasionally, for about 45 minutes.
Add the lentils and cook for about 20 minutes until they are soft. Add more water if necessary, 2 Tablespoons at a time. The sauce should be thick. When the lentils are done, serve.
Serving size = 2 1/2 cups
Servings = 4
Amount Per Serving
|Calories 473||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 62g||21%|
|Dietary Fiber 18g||72%|
|Vitamin A 6%||Vitamin C 23%|
|Calcium 9%||Iron 35%|
|Vitamin K 12 mcg||Potassium 1197 mg|
|Magnesium 111 mg|