Chicken With Green Lentils Recipes

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CHICKEN AND LENTILS



Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories     Meat and Poultry Recipes     Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

CHICKEN WITH GREEN LENTILS



Chicken With Green Lentils image

If you read through my recipes you will find a number of recipes using lentils. Over the past year or so of eating a healthier diet I have come to know and enjoy lentils a great deal. So, when I see a new recipe involving lentils I like to add it to my collection. This one I found in the Winter 2008 version of the BBC Easy Cook magazine. The recipe says that it is able to be frozen.

Provided by Sarah_Jayne

Categories     Chicken Thigh & Leg

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

2 slices bacon, chopped
1 teaspoon vegetable oil
2 large skinless chicken thighs, skin removed
1 medium onion, sliced
1 garlic clove, sliced
2 teaspoons flour
2 teaspoons tomato paste
5 fluid ounces dry white wine
6 2/3 fluid ounces chicken stock
1 2/3 ounces green lentils
1/2 teaspoon dried thyme
3 ounces brown button mushrooms, halved

Steps:

  • Fry the bacon quickly in the oil, then lift onto a plate.
  • Add the chicken and brown on each side. Set aside with the bacon.
  • Tip the onion and garlic into the pan and cook for 5 minutes.
  • Stir in the flour and tomato paste, then stir over a low heat for 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, bacon and chicken.
  • Cover and simmer for 25 minutes, until the lentils are tender and the chicken cooked.
  • Season and serve.

Nutrition Facts : Calories 454.1, Fat 17.4, SaturatedFat 4.9, Cholesterol 87.2, Sodium 455.6, Carbohydrate 30.8, Fiber 9, Sugar 6.5, Protein 30.2

ONE-POT LENTIL CHICKEN



One-pot lentil chicken image

This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner

Provided by Sarah Randell

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 24

1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large bone-in chicken thighs, skin removed
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml dry white wine
200ml chicken stock
50g green lentil
½ tsp dried thyme
85g chestnut mushroom, halved if large
1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large bone-in chicken thighs, skin removed
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml dry white wine
200ml chicken stock
50g green lentil
½ tsp dried thyme
85g chestnut mushroom, halved if large

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.

Nutrition Facts : Calories 360 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2.5 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium

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