Chicken with Black Lentil and Chickpeas
Here is an easy, one pot dinner – packed with nutritious ingredients that’s both comforting for you in this January weather and loaded with healthy ingredients to keep your body happy. Using our custom spice blends is a great way to spice up all of your healthy meal choices, making it easier for you to stick to those healthy eating new years resolutions. Enjoy! This dish can be adapted with any lentils you have or can find, and can easily be made vegetarian while still satisfying even the biggest carnivores in your family.
*This dish can pack a bit of heat to your bowl, so use half the Egyptian Summer spice blend quantity if you need to lower the spice level. The more you add, the spicier it will be.
- 6-8 chicken thighs salt and pepper
- olive oil
- 1/2 large or 1 small red onion, diced
- 3 garlic, minced
- 3 tbsp Egyptian Summer spice blend
- 2 tbsp tomato taste
- 1 tsp anchovy paste
- 1 can tomatoes, whole or diced
- 1 can coconut milk
- 1 cup chicken stock
- 1 cup black lentils, rinsed and strained
- 1 cup chickpeas
Sprinkle salt and pepper evenly over both sides of your chicken thighs.
Heat a tall sided frying pan or large dutch oven on medium high heat and add a generous splash of olive oil. When the oil starts to shimmer, add your chicken skin side down, only a few pieces at a time as not to crowd the pan. Brown them well, a few minutes on each side. Transfer to a plate and repeat with remaining chicken.
Lower heat to medium and add your onions, saute until softened, 4-5 minutes. Add your garlic and saute for another 30 seconds. Now add your tomato paste, anchovy paste and Egyptian Summer spice blend and stir together to make a paste and cook for another minute, stirring occasionally.
Add the tomatoes, coconut milk, chicken stock, lentils, chickpeas and a pinch of salt.
Nestle in your chicken thighs and bring your contents to a boil. Reduce heat to a simmer and cook, uncovered, for about 25-30 minutes. Stirring a few times in between. There should be a lot of liquid in there so the goal is to reduce that liquid a little bit while cooking your lentils fully. It should have a chili consistency, not soupy.
Once thickened to your liking, remove from heat, and salt to taste.
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