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Alright so this dish is one of my standbys as it is healthy, delicious, and reheats well for leftovers/lunches. 1 T Olive Oil
1 - 1 1/2 lbs. chicken, cubed for skillet cooking [2-3 chicken breasts]
1 large onion, finely chopped
1 carrot (or more), finely chopped
3 gloves garlic, finely chopped [I like garlic]
3/4 cup dried lentils [I use green, and I soak in water (fill measuring cup to 1 C. line) starting that morning so they are more tender]
14 Oz. Chicken Broth
1/2 t salt
1/2 t dried rosemary
1/2 t dried basil
10 oz. tomato sauce
1 T lemon juice
*Heat the Oil in a skillet over medium heat, cook chicken until done [Josie likes it browned a bit]
*Set aside chicken
*Cook onion until tender, ~5 minutes.
*Mix in the carrot and garlic, stir in lentils and broth. Bring to a boil, cover, reduce heat to low, simmer 20 minutes.
*Return chicken to skillet, cover and cook 20 minutes.
*Season with salt, if mixture too dry add some water (not needed if lentils pre-soaked)
*Stir tomato sauce into skillet, season with rosemary and basil.
*Cook ~10 minutes or until lentils are tender. Stir in lemon juice and serve. [lemon optional]
At some point I'm going to try making this dish into a curry (maybe ginger and yellow curry?), as the same basic ingredients would work well there. If anyone has suggestions for curry seasoning let me know.
2 comments:
I think you've made that for us, Andy, and yes, it is tasty. Maybe you could add some barley to it, though... As far as making it a curry, perhaps you could consult your younger sister's December 14 contribution called "chicken, lentil and barley curry."
I made this this weekend and it was good! Thanks for the recipe. As Will suggested, you could try something like the recipe I posted before for a curry... it's pretty tasty too.
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