Recently, when we were menu-planning for the week, I asked John what ingredients he wanted to use this week (so we could find some recipes/meals to make). He suggested lentils, and when I went through my recipes, I didn’t find anything inspiring. Until I came across this recipe, which I had saved quite a while ago. I asked what he thought, and we both decided it was worth a try. The result? It was really fantastic, and we will definitely be making it again! Enjoy!
Chicken with Lentils, Chorizo, and Red Pepper
Adapted from Food & Wine, Aug 2010
1 2/3 cups lentils (about 2/3 pound)
3 cups water
1 teaspoon salt
1/4 teaspoon dried thyme
1 bay leaf
1 tablespoons sunflower oil, divided
2oz dried chorizo, casings removed, cut into 1/8-inch slices
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into 1-inch pieces
1 lb chicken breast, cubed
1/4 teaspoon fresh-ground black pepper
2/3 cup canned low-sodium chicken broth or homemade stock
2 tablespoons lemon juice
1. In a large saucepan, bring the lentils, water, 3/4 teaspoon of the salt, the thyme, and bay leaf to a boil over moderately high heat. Reduce the heat. Simmer, covered, until the lentils are tender but not falling apart, about 25 minutes.
2. Meanwhile, in a large frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low and add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the onion mixture to the simmering lentils.
3. Heat the remaining 1/2 tablespoon of oil in the pan over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the black pepper and add it to the pan. Cook the chicken, turning, until brown, about 12 minutes in all. Pour off all the fat from the pan. Add the broth, reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Add the pan juices from the chicken to the lentils along with the lemon juice and the parsley. Top with the chicken and let sit, covered, for 5 minutes.
Total Fat: 4.8 g
Saturated Fat: 1.0 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 0.4 g
Cholesterol: 49.4 mg
Sodium: 547.7 mg
Potassium: 770.5 mg
Total Carbohydrate: 35.7 g
Dietary Fiber: 17.0 g
Sugars: 1.9 g
Protein: 34.0 g