Chicken & Lentil Hot Pot

Last week was the week before pay day for me so there were slim pickin’s in the pantry.
I always to try to keep my budget meals as healthy as possible and not resort to giant bowls of pasta so I had a look at what I had and thought about what I fancied eating.
The result was this really hearty and wholesome hot pot or stew that I packed out with chunky veggies and lentils along with chicken thighs and it tasted great.
I used the right combo of ingredients to keep me feeling full for hours but I still found myself going back for more as it was just so yum.
This is a real Sunday kind of dinner or cold day dinner as it’s super comforting and full of flavour.
You can make up a bulk batch and freeze some off too.
The only thing I would say with this one is that it doesn’t keep for too long so decide before you start cooking what you’re going to do with the batch.
I would advise to keep it up to two days in the fridge or else freeze straight away after you’ve had you first serve.
Don’t be put off by this however as it’s highly unlikely the hot pot will last this long if you make it right, I even had it for breakfast the next morning!

Ingredients

400 grams boneless, skinless Chicken Thighs
300 grams Red Lentils, uncooked but rinsed
1 Brown Onion, roughly chopped
2 cloves Garlic, roughly chopped
1 Litre Vegetable or Chicken Stock or 50/50
3 Carrots, chopped
4 Celery Stalks, chopped
1 Tsp. Dried Ginger
1 Tbsp. Chili Flakes
1 Tbsp. Paprika
1 Tsp. Ground Coriander
Salt & Pepper to taste
(play around with your seasoning as much as you like, you don’t have to stick the above measurements)
1 Tbsp. Olive Oil
1 handful of Fresh Coriander to serve

Method

Heat the olive oil in a large pot and add the onions and garlic.
Once the onions and garlic are aromatic and starting to brown, add the chicken fillets to the pot and cook until seared.
Pour in the stock and add your carrots and celery.
Add your seasoning to taste and cook on low for about 10 minutes, stirring occasionally.
Pour in the rinsed red lentils and give the pot a good stir.
Leave the pot to bubble away on a low heat for another 10-15 minutes, doing taste tests along the way until your happy with the flavour.
(I wanted to go for a bit of an Asian flavour as it is Summer so see if you can get that too)
Once you’re happy with the taste and your chicken is thoroughly cooked, serve your stew with some fresh coriander sprinkled on top.
Delish!

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