Best 17 Chicken And Lentils Recipes

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.

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Steps:

• Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
• Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
• Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
• Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

CASSOULET OF LENTILS WITH CHICKEN, SAUSAGE AND PORK

Steps:

• Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
• Add lentils, bay leaf and thyme and saute approximately 1 more minute.
• Add chicken stock.
• Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
• Cut the chicken and pork meat into 1 inch cubes.
• Slice the sausage into 1/2 inch thick slices.
• Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
• Remove chicken and pork from pan and sear sausages.
• Saute mushrooms separately with butter.
• Return lentils to heat.
• Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
• Add chopped chives for garnish.

INDIAN-SPICED CHICKEN WITH LENTILS AND CHICKPEAS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Fit baking sheet with a wire rack; spray rack with nonstick cooking spray and set aside.
• Fill a medium saucepan with water and bring to a boil over high heat. Add lentils and reduce heat to a simmer. Cook, partially covered, until tender, about 25 minutes.
• In a small bowl, combine 2 teaspoons salt, 4 teaspoons freshly ground pepper, and 4 teaspoons curry powder. Carefully loosen chicken skin from flesh by sliding forefinger under skin. Season chicken flesh and skin over with curry mixture and place on prepared rack. Transfer to oven and roast until crispy and golden, about 20 minutes.
• Heat oil in a large nonstick skillet over medium heat. Add onions and 1 teaspoon salt; cook, stirring, until deep golden brown, about 15 minutes. Add remaining 2 teaspoons curry powder; cook, stirring, until fragrant, about 1 minute.
• Add vinegar, 1/2 cup water, lentils, and garbanzo beans; stir to combine. Cook until warmed through, about 5 minutes. Season with salt and pepper. Garnish with sesame stick and cilantro leaves.
• Meanwhile, mix together yogurt and cucumber; season with salt and pepper. Divide lentils and chicken evenly among four plates; serve immediately with cucumber mixture, chermoula, and pita.

CHICKEN RAGOûT WITH LENTILS AND PEARL ONIONS

Steps:

• Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat.
• Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.

QUINOA WITH CHICKEN AND LENTILS

Steps:

• Put the quinoa in a fine mesh strainer and rinse under cold running water until the water runs clear. Bring a small saucepan of water to a boil, add the quinoa and cook until it is translucent and tender and the threadlike germ wraps around each kernel, 8 to 12 minutes. Strain the quinoa well, return it to the saucepan and stir in the lentils; cover and keep warm.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring frequently, until deep golden brown, 5 to 7 minutes. Add the garlic, cumin, cinnamon, lemon zest, 3/4 teaspoon salt and a few grinds of pepper and stir until toasted and fragrant, about 1 minute. Add 1/2 cup water and scrape up any brown bits. Add the chicken, bring to a simmer and cook until almost all of the liquid evaporates and the chicken is moistened, about 2 minutes.
• Meanwhile, put the green beans in a microwave-safe bowl with 1 tablespoon water. Cover and microwave until hot, about 3 minutes
• Add the chicken-onion mixture, lemon juice and 1/4 teaspoon salt to the quinoa-lentil mixture and stir to combine. Divide among four bowls. Top each with greens beans, almonds and a dollop of yogurt.

CHICKEN SOUP WITH LENTILS AND KALE

Steps:

• Coat a large, nonstick stockpot with oil and heat over medium heat. Add onion, carrot, and garlic. Cook and stir until vegetables are nearly tender, about 8 minutes.
• Pour chicken broth, lentils, and basil into the pot. Bring to a boil; reduce heat and simmer for 10 minutes. Stir in kale and pepper; return to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Stir chicken, corn, and tomato into the pot. Cover and let simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes. Turn off heat and let rest, covered, for 15 minutes more.

MOROCCAN CHICKEN AND LENTILS

Steps:

• Combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat.
• Add the lentils and bring to a boil.
• Cover, reduce heat to medium and simmer about 20 to 25 minutes, or until lentils are tender but not mushy.
• Drain, rinse with cold water, then drain well again.
• Transfer to a large bowl.
• Whisk together the 1 cup of olive oil, red wine vinegar, cumin, chili powder, garlic and salt; pour 1 cup of this dressing over the warm lentils and toss gently.
• Allow to cool.
• In a large skillet,heat 2 tablespoons olive oil and saute onions until dark brown and soft, about 5 to 10 minutes.
• Add chicken and saute 2 minutes.
• Add 1 teaspoons salt, the cumin, chili powder and cinnamon.
• Saute until chicken is cooked through, about 5 more minutes.
• Arrange lentils on a large platter and place sliced chicken on top.
• Drizzle with remaining dressing and sprinkle with the fresh parsley.

SHREDDED CHICKEN WITH KALE AND LENTILS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add kale and cook, stirring occasionally, until kale is wilted and tender, 4 to 6 minutes. Transfer to a medium bowl. Add 1 tablespoon oil and lentils to skillet; season with salt and pepper. Cook, stirring, until warmed through, about 20 seconds. Transfer to bowl with kale, toss to combine, and divide among 4 bowls. Top with chicken and squeeze lemon over top.

SLOW-COOKER LENTILS WITH CHICKEN AND KALE

Steps:

• Season chicken with salt and pepper. Place in the slow cooker with lentils, kale, onion, olive oil, and garlic. Cook on High for 1 to 2 hours.
• Place crushed tomatoes, white wine, stock, thyme, and bay leaf into the slow cooker. Reduce setting to Low and cook until chicken is no longer pink in the center and the juices run clear, at least 8 hours.

CHICKEN SALAD WITH LENTILS, PEAS AND MINT

Steps:

• Bring 3 cups water and lentils to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until lentils are tender, but still retain shape, about 20 minutes. Drain well. Transfer lentils to large bowl. Mix in 1 tablespoon lemon juice and 1 tablespoon oil. Cover and refrigerate.
• Rub chicken breasts on both sides with curry powder. Season with salt and pepper. Heat 1 teaspoon olive oil in heavy large skillet over medium-high heat. Add chicken breasts to skillet and cook until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plate and refrigerate until well chilled.
• Add chicken broth to same skillet and bring to boil. Add cauliflower and peas and cook over high heat until vegetables are crisp-tender and most of liquid has evaporated, about 5 minutes. Add mixture to lentils.
• Cut chicken into 1/2-inch cubes and add to lentils along with any accumulated juices. Mix in diced tomatoes, diced cucumber, sliced green onions, sour cream and chopped fresh mint. Season salad to taste with salt and pepper. cover and refrigerate until well chilled, about 2 hours. (Salad can be prepared 1 day ahead. Keep refrigerated.
• Toss watercress with remaining 2 tablespoons lemon juice and 2 tablespoons oil. Season to taste with salt and pepper. Mix pear into chicken salad. Mound chicken salad in center of 4 plates. Surround with watercress. Garnish salad with tomato wedges and mint sprigs and serve.

GARLIC CHICKEN, LENTILS AND RICE

Steps:

• In a skillet, heat oil and butter, add onions cook until tender, then add garlic and brown.
• Add rice to skillet; stir until coated with mixture.
• Add broth, stir and cover until rice is cooked.
• Add chicken and lentils; stir well.
• Serve with a dollop of sour cream.

GINGER CURRY CHICKEN WITH LENTILS AND LEEKS

Steps:

• Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender. Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F). Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.

CURRIED CHICKEN AND LENTILS

Steps:

• Add the lentils to a large 4 quart sauce pan and cover with 2 to 3 inches of water. Season and set on a medium to high flame. While that is cooking add 2 teaspoons of oil to a preheated skillet and then the chicken. Next add the curry powder and cayenne powder to taste. It's probably a good idea to add a teaspoon at a time until you're more familiar with the recipe. Let the curry powder stick to the pan a little bit and toast while the chicken is browning. When nicely brown, add the onions and garlic, and steam-sautee until the onions are translucent. If the onions begin to stick add 1/4 cup of water or chicken broth and work some of the caramalized sugar off of the bottom of the pan (it is oh so tasty). After the onions and water have reduced add the peppers and reduce the heat. Salt and pepper to taste, and then turn off the heat and thoroughly stir in the yogurt. This should keep the yogurt from separating. When the lentils are done (use directions from package or when tender) remove from heat and serve with golden chicken over the golden lentils. For those who really like it hot, try to find Hot Indian curry powder, and try to substitute some hot peppers for the green. Serve the chicken and sauce over the lentils, and no-one will ever realize how healthy or easy it is, because it tastes so good! It should take about 25-30 mins to prepare.

CHICKEN WITH LENTILS AND SPINACH _ PRESSURE COOKER

Steps:

• 1. Saute the onion in hot oil until lightly browned. 2. Stir in cumin seeds ant saute 10 seconds. 3. Add lentils, chicken, carrots, water, allspice, cinnamon, and raisins. Stir and de-glaze pot. 4. Set carrots on top. 5. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 9 minutes. 6. Use quick-release method. 7. Dice carrots. Stir in spinach and ginger, and salt to taste. 8.Simmer 2 minutes or until spinach is cooked.

BLACKENED CHICKEN AND CREOLE LENTILS RECIPE - (4.5/5)

Steps:

• 1. reheat oven to 350 degrees F. 2. Sprinkle chicken evenly on both sides with Cajun spice. 3. Add canola oil in a large ovenproof saute pan, over medium high heat and sear chicken on each side until spices turn dark but are not burnt. 4. Finish chicken in the oven. Cook until chicken reaches an internal temperature of 165 degrees F. 5. Meanwhile, prepare the lentils: In a large saucepan, heat canola oil. Saute onions until golden. Add mushrooms and cook until golden, then add tomato paste with spice blend. Cook for 3 minutes. 6. Mix in stock, being sure to scrape pan with wooden spoon. Add lentils and simmer for 5 - 10 minutes or until excess liquid is absorbed. 7. Add butter, lemon juice, and parsley. Season with salt and pepper. Serve immediately with blackened chicken.

CHICKEN AND LENTILS WITH ROSEMARY

Steps:

• Season the chicken liberally with seasoned salt. Heat oil in a large skillet over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. Remove chicken from pan and set aside.
• Lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. Stir in the garlic, carrot, and pimento, and cook and stir an additional 3 minutes. Pour the chicken broth into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir in the lentils, rosemary, wine, and vinegar. Return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. Remove from heat; stir the lemon juice into the sauce and serve.