Spiced Chicken with Lentils

This spiced chicken with lentils dish combines tender chicken thighs with a fragrant blend of indian spices and hearty lentils. It's a wholesome meal that is both satisfying and packed with flavor, perfect for a family dinner or meal prep. Serve it with rice or naan for a complete experience!

This recipe is indian style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

• Core ingredients include coriander, black pepper, spinach, coconut milk.
• Follow all 8 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 1 tbsp coriander
• 1 tsp black pepper
• 100 g spinach (fresh)
• 400 ml coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 500 ml vegetable broth
• 1 tbsp cumin
• 1 tbsp ginger (grated)
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 tsp chili powder
• 200 g red lentils
• 1 tsp turmeric
• 500 g chicken thighs (boneless, skinless)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, grated ginger, cumin, coriander, turmeric, and chili powder, cooking for another minute until fragrant.
4. Add the chicken thighs to the pot, browning them on all sides for about 5-7 minutes.
5. Pour in the vegetable broth and coconut milk, then add the red lentils, salt, and black pepper.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the lentils are tender.
7. Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
8. Serve hot, garnished with fresh herbs if desired.

Nutrition (per serving)

• Calories: 480
• Protein: 36 g
• Fat: 22 g
• Carbohydrates: 38 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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