Chicken Breast With Lentil And Potato Puree Recipes

CHICKEN, LENTIL, POTATO CURRY

Steps:

• Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
• Add the chicken and potatoes. and cook for another 5 minutes.
• Add the tomatoes and enough water to cover the mixture.
• Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
• Mix well and serve with boiled rice.

CHICKEN AND LENTILS

Steps:

• Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
• Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
• Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
• Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

CHICKEN BREAST WITH LENTIL AND POTATO PUREE

Steps:

• Place the chicken breast halves on the work surface, score them and season them both sides with salt and pepper.
• Heat 1 teaspoon of olive oil in an oven-proof pan over medium-high heat and add the seasoned chicken meat.
• Fry for 4 minutes on both sides or until golden brown.
• Drizzle with the 2 more teaspoons of olive oil and season with lime zest. Remove the cooked meat from the pan and set it aside.
• Add the remaining 2 teaspoons of olive oil to the same pan and lower the heat.
• Add the garlic and bell pepper. Stir-fry for 2 minutes.
• Place the cooked chicken breast halves into the pan over the veggies and top each one with a teaspoon of peanut butter.
• Pour over them the heavy cream and bring to a simmer, then remove from heat.
• Bake for 25 minutes at 350⁰F/175⁰C.
• Add the lentils, potatoes, and ginger root to a pot over low heat and cover them with water.
• Bring to a simmer and cook for 15 minutes.
• Transfer the cooked veggies to a measuring cup and puree them using a hand blender. Set aside.
• Add the peas and butter to a measuring cup, season with salt and pepper and puree them, too.
• Serve the chicken meat with lentil and potato puree and with pea puree. You can garnish everything with more lime zest.

ONE-POT LENTIL CHICKEN

Steps:

• Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
• Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
• Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
• Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.