Warm up with this red lentil stew recipe with chicken; it's simply delicious.
Chicken & Red Lentil Stew is money during the winter months.
Do you feel more at home in the kitchen during the winter months? There is something about the aromas and flavors of a hot meal that make the coldest days more pleasant. And with holidays abounding, there are plenty of reasons to gather friends and try out a new recipe. Here's a red lentil stew recipe with chicken that won't disappoint.
Recipes for Cooking Chicken Any Time of Year
On a particularly cold night, try Chicken & Red Lentil Stew with Greens & Sweet Potatoes. This hearty dish features boneless, skinless chicken thigh meat, chunked and flavored with cinnamon, ginger, cumin, dried mustard, garlic and cayenne pepper. Cooked with red lentils, diced sweet potato, and a dark green such as spinach or collards, it is the perfect quick one-dish meal.
2 tablespoons oil
1 1/2 pounds chicken thigh meat, boneless and skinless, cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 medium onion, chopped
1 teaspoon cumin
1/2 teaspoon dried mustard
1/2 teaspoon dried coriander
1/4 teaspoon cinnamon
1 tablespoon brown sugar
4 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes
2 carrots, peeled and cut into 1/2-inch rounds
2 small potatoes, peeled and diced into 1/2-inch cubes
1 small sweet potato, peeled and diced into 1/2-inch cubes
1 cup red lentils
1 bag (12 ounces) cleaned and chopped spinach
2 tablespoons freshly chopped cilantro
6 tablespoons plain yogurt or sour cream
In stock pot, heat oil over medium heat. Add chicken cubes and sprinkle with salt and cayenne pepper. Sauté for 2 to 3 minutes, stirring occasionally, or until all sides of meat are browned.
Add garlic, ginger and onion. Sauté for another 2 to 3 minutes. Add cumin, mustard, coriander, cinnamon and brown sugar, and stir until combined. Add broth and tomatoes with juice; bring to a boil. Add carrots and potatoes. Return to boil; reduce heat and cook for 10 minutes. Add lentils. Cover, and simmer for additional 20 minutes.
Using fork, check to be sure potatoes are soft. When soft, add spinach and stir to combine until spinach is wilted. Add cilantro.
Serve in soup bowls. Garnish each bowl with chopped cilantro and a dollop of plain yogurt or sour cream, if desired. Yields 6 servings.
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