Spiced Red Lentil And Chicken Stew Recipe

Fusion cuisine

Spiced Red Lentil and Chicken Stew recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring tender chicken and spiced red lentils, perfect for solution seekers looking for a satisfying meal. Serve with rice or naan for a complete experience.

Ingredients

  • - Old India Coriander Leaves
  • 250 ml Critida Lemon Infused Olive Oil 250Ml
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 100 G Jumbo Garlic 100g
  • 3 X 400G Garofalo Chopped Italian Tomatoes
  • 2 Kg Natco Red Lentils (Masoor Dal) 2 Kg
  • 324G Borough Broth Low Fodmap Chicken Bone Broth
  • 400G American Ranch Crispy Shredded Chicken
  • 250G Tilda Wild Rice
  • - Jalpur Coriander Powder Dhana Powder
  • 400 g Trs Turmeric Powder 400G
  • - Mccormick Cumin Powder
  • 290G Portland Mills Jamaican Curry Powder, 290G
  • - McCormick Gourmet Organic Cayenne Pepper MCG-24431
  • - Mill & Mortar Finishing Salt Flakes Gift Set
  • 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G

Instructions

  1. 1. Heat 1 tablespoon of olive oil in a high-sided skillet with a lid over medium heat. Add 1/2 onion, finely chopped, and cook for 5 minutes until translucent and lightly browned at the edges.
  2. 2. Add 3 cloves of minced garlic, 1 teaspoon ginger powder, 2 chopped tomatoes, 2 teaspoons ground coriander, 2 teaspoons turmeric, 1 teaspoon cumin, 1 teaspoon curry powder, 1/2 teaspoon cayenne pepper, and a pinch of salt. Stir to form a paste and cook for 2 minutes to release the spices' aroma.
  3. 3. Add 3 cups of cooked, shredded chicken, 1 1/2 cups of red lentils, and 4 cups of chicken stock to the skillet. Stir well to combine and distribute the spices evenly.
  4. 4. Reduce the heat to low, cover the skillet, and let the mixture simmer for 10 minutes. Stir occasionally to prevent sticking.
  5. 5. After 10 minutes, check the lentils for tenderness. Add more salt to taste if needed. Cover and cook for an additional 5-10 minutes, or until the lentils are fully cooked and most of the liquid has been absorbed.
  6. 6. Serve the stew hot, garnished with fresh cilantro and accompanied by lemon or lime wedges. Pair with rice or gluten-free naan for a complete meal.