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Clay Pot Indian Inspired Lentil Chicken

March 17, 2017

Clay Pot Indian Inspired Lentil Chicken

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Suitable for any VitaClay Model!

Rice and Chicken. Chicken and rice.

It's my stand-by. It's easy, it's delicious, and I can mix it up a little with spices or sauces or seasonings or veggies each time I make it. But after awhile it still gets a little boring.

Chicken is one of the options that we can affordably and easily prepare on a regular basis, and everyone likes it. So we make it once a week or so, and maybe we get a little tired of it, but we do it anyway.

So when there is a recipe that changes things even more and gives that old stand-by a genuinely new flavor kick, I tend to jump at the chance.

Sometimes it is a new favorite... which after awhile becomes another stand-by. And sometimes it's not the best thing we've ever tasted. But at least it was different.

This lentil chicken recipe is one of the really good ones. It is still chicken, but it's just different enough to make it interesting. And if you like lentils, I think you'll like it too.

This recipe makes about 2 servings, but of course you can double the serving to make it for more, or to have left-overs during the week. Enjoy!

Ingredients:

  • 8-10 oz bacon, chopped
  • 2 bone-in chicken thighs
  • 1 clove garlic, sliced
  • 1 red onion, sliced
  • 2 t flour or other starch (tapioca or cornstarch will work)
  • 2 t tomato puree
  • ½ c dry white wine
  • 2 c broth
  • ½ c lentils
  • ½ t thyme (dry)
  • 4 oz brown mushrooms, halved or quartered
  • salt and pepper to taste
  • a dash of turmeric powder (because I add it to everything)
  • a dash of cumin powder, to give it an Indian flair (optional)

Directions:

  1. Cook the bacon in a skillet until crispy
  2. Remove the bacon from the pan and use the drippings to brown the chicken, about 5 minutes each side
  3. After removing the chicken, add the onion and garlic to the oil and fry for about 5 minutes
  4. Stir in the starch and tomato puree, and form a sauce
  5. Add the wine, broth, thyme and lentils to the clay pot, then add in the chicken, burying in the lentils
  6. Add in the mushrooms and bacon
  7. Close, seal and cook on “stew,” "high," or "slow" setting in VitaClay for 30 minutes, or until the lentils are tender and the liquid is absorbed and the chicken is cooked through.
  8. Season with salt and pepper to taste

 


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