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.
"A little bad taste is like a splash of paprika. We all need a splash of bad taste. It's hearty, it's healthy, it's physical."
-Diana Vreeland, Fashion editor
The warmth of saffron and paprika together is really magical. The savory, aromatic flavor of the saffron with the spicy, smokiness of the paprika are perfect with the chicken and lentils. This recipe takes about 15 minutes to prep and get into the oven and the wait for the stew to be done is oh, so worth it.
I love canned tomatoes. They are a fantastic product because it means that fairly good tomatoes are available to you for sauces and such year round. Experiment with different brands to find a quality product that you like. My favorite brand is Muir Glen Organic tomatoes. They are consistently bright red and flavorful. You can buy whole, peeled, not peeled, crushed, etc
Servings = 4 | Serving size =about 2 1/2 cups
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
Makes great leftovers. Keeps well for 2-3 days.
|1/4 tsp||saffron threads|
|1/2 cup||boiling water|
|2 tsp||olive oil|
|2 cloves||garlic (sliced)|
|1 large||onion (sliced into half moons)|
|1 lb||boneless skinless chicken thighs (cubed)|
|fresh ground black pepper (to taste)|
|1 15 ounce can||no salt added diced tomatoes|
|1 medium||green bell pepper (julienned)|
|1 medium||yellow bell pepper (julienned)|
Place the saffron in a small cup. Pour the boiling water over the threads and let stand for at least 20 minutes.
Preheat the oven to 325°F.
Place the olive oil in a large ovenproof pot (Dutch oven is best) over medium heat. Add the garlic and cook for about 2 minutes stirring frequently.
Add the onions and cook for about 5 minutes stirring frequently until they are slightly soft.
Add the chicken and cook stirring frequently for 3 minutes until lightly browned.
Add the paprika, salt, pepper, tomatoes, water, lentils and peppers. Stir well.
Add the saffron water with the saffron threads and stir.
Cover and place in the oven. Cook for about 90 minutes to 2 hours. Stir about every 20 minutes.
Serving size = about 2 1/2 cups
Servings = 4
Amount Per Serving
|Calories 420||Calories from Fat 64|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 53g||18%|
|Dietary Fiber 17g||68%|
|Vitamin A 18%||Vitamin C 211%|
|Calcium 12%||Iron 40%|
|Vitamin K 17 mcg||Potassium 1305 mg|
|Magnesium 123 mg|