Best 5 Chicken With Cumin And Lentils Recipes

Embark on a culinary journey to savor the harmonious blend of cumin and lentils, where succulent chicken takes center stage. This flavorful dish, steeped in aromatic spices, promises a symphony of flavors that will tantalize your taste buds. Savor the tender chicken, infused with the earthy warmth of cumin, while the plump lentils add a delightful texture and nutty flavor. Accompanying this main course are three equally enticing recipes: a refreshing cucumber salad with a tangy dressing, a vibrant lentil soup brimming with garden-fresh vegetables, and a delectable dessert of coconut rice pudding with a hint of cardamom. These culinary creations, presented in a step-by-step guide, ensure a seamless cooking experience, allowing you to relish the joy of creating a memorable meal.

Here are our top 5 tried and tested recipes!

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

Ingredients

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

MOROCCAN CHICKEN AND LENTILS

Moroccan Chicken and Lentils image

I clipped this recipe from the January 2004 Bon Appetit, and just got around to trying it... we absolutely loved it and I can't wait to make it again. It's really a quick and easy weeknight supper, and it makes the kitchen smell luscious! Since this serves 12, I cut the recipe by 1/4 when I made it (and it fed two happy people), but I'll include the original measurements and serving size here.

Provided by EdsGirlAngie

Categories One Dish Meal

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

8 cups water
1 teaspoon salt
1 lb dried lentils, rinsed and drained
1 cup olive oil (I used a little less...)
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chili powder
1 teaspoon salt
2 cloves garlic, minced
2 tablespoons olive oil
1 onion, chopped (I used a little less...)
1 1/2 lbs boneless skinless chicken breast halves, thinly sliced
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chopped fresh parsley

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.

QUINOA WITH CHICKEN AND LENTILS

Quinoa with Chicken and Lentils image

This low-calorie Middle Eastern-inspired dinner uses darkly browned onions and a few spices to develop big flavor without relying on extra fat. A small amount of leftover rotisserie chicken makes this balanced meal budget-friendly, too.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup quinoa
1 15-ounce can lentils, strained and rinsed
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
1 cup shredded rotisserie chicken, white meat with skin removed
2 cups whole frozen green beans
2 tablespoons toasted, sliced almonds
1/4 cup 2-percent Greek yogurt

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.

Nutrition Facts : Calories 370 calorie, Fat 14 grams, SaturatedFat 2.5 grams, Cholesterol 25 milligrams, Sodium 590 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 20 grams, Sugar 6 grams

SLOW COOKER CHICKEN AND LENTIL SOUP

Slow Cooker Chicken and Lentil Soup image

This is total cozy comfort food. I love letting the slow cooker do all the work! This soup packs in a ton of warm spices and the chicken is just so incredibly flavorful and tender. Serve with a dollop of sour cream or plain Greek yogurt if desired.

Provided by Rebekah Rose Hills

Time 4h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound green lentils, sorted and rinsed
1 (15 ounce) can petite diced tomatoes
1 large onion, diced
1 tablespoon jarred minced garlic
2 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons chili powder
1 ½ teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt, or more to taste
7 cups chicken broth
1 ½ pounds bone-in, skin-on chicken thighs, or more to taste

Steps:

Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
Stir the meat in and taste test; adjust the seasonings as desired.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 41.1 g, Cholesterol 58.3 mg, Fat 11 g, Fiber 10.4 g, Protein 29.3 g, SaturatedFat 2.5 g, Sodium 1308.9 mg, Sugar 4.7 g

CHICKEN WITH RED LENTILS

Chicken with Red Lentils image

Make and share this Chicken with Red Lentils recipe from Food.com.

Provided by dale7793

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 teaspoon olive oil
1 small onion, chopped
1 -2 clove garlic, chopped
2 cups red lentils
2 cups chicken stock
1 tablespoon lemon juice
1/3 cup flat leaf parsley, chopped
salt & freshly ground black pepper
2 boneless skinless chicken breast halves, cut in half (single breasts)
1 teaspoon cumin

Steps:

Heat the oil in a non-stick saucepan over medium heat and cook the onion and garlic until softened.
Add the lentils and stock and bring to a boil.
Cover and cook for 10 minutes, or until lentils are tender.
Stir through the lemon juice, parsley, salt and pepper.
While lentils are cooking, season the chicken with cumin.
Heat a non-stick frying pan and spray with cooking oil spray.
Cook chicken until cooked through.
Serve over lentils.
Lamb or fish fillets can be exchanged for chicken in this recipe.

Nutrition Facts : Calories 457.5, Fat 5, SaturatedFat 1, Cholesterol 37.8, Sodium 221.1, Carbohydrate 63.9, Fiber 10.9, Sugar 2.8, Protein 41.1

Tips:

To save time, use pre-cooked lentils or canned lentils.
If you don't have ground cumin, you may toast whole cumin seeds in a pan until fragrant, then grind them using a spice grinder or mortar and pestle.
Feel free to adjust the amount of cumin and cayenne pepper to your taste.
Serve the chicken with rice, quinoa, or your favorite grain.
Garnish the dish with fresh cilantro or parsley for an extra pop of flavor.

Conclusion:

This flavorful and easy-to-make chicken with cumin and lentils dish is sure to become a weeknight favorite. With its tender chicken, savory lentils, and warm spices, it's a satisfying and nutritious meal that the whole family will enjoy. So next time you're looking for a quick and delicious dinner option, give this recipe a try! You won't be disappointed.