Chicken With Lentils Recipes

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Chicken with lentils recipes, it’s easy to make and it’s so delicious! If you have never tried chicken with lentils you should do it now. They make a wonderful dish that the whole family can enjoy, and the best part is that this Instant Pot Chicken Lentil Curry whole dinner can be made with chicken and lentils.

Wondering what the health benefits of lentils are? Lentils are a great source of protein and are a good alternative to meat. They’re simple to cook with and taste great, hence why you should use them for your next Easy Chicken And Lentils Recipe dinner.

Chicken With Lentils Recipes

It still blows my mind that I can cook up an entire meal, like this Instant Pot chicken lentil curry, in just a matter of minutes and it tastes insanely good.  

This fabulously cozy curry dish has juicy, pulled chicken and tender lentils in a coconut milk broth with tomatoes, lime, cilantro, turmeric, garlic and ginger served over fluffy Jasmine rice.

Yum, yum, yum.

how to make instant pot indian coconut chicken

  • Chicken thighs: I use chicken thighs because they are tender and juicy and can withstand being simmered or cooked for long periods of time while retaining that tenderness and juiciness. Grab a pack of boneless, skinless thighs for this recipe.
  • Lentils: I love lentils in this dish, and they’re inexpensive. Keep a container or bag of them in your pantry for recipes like this one. P.S. they’re loaded with fiber and protein!
  • Diced tomatoes: Grab a can of regular or fire roasted diced tomatoes and toss them in (even if you think it sounds like an odd addition to this recipe, I promise it’s good!).
  • Coconut milk: The full fat canned kind.
  • Stock: I always use stock for recipes like this one (and soups), because it’s loaded with flavor. Adding just water won’t do any favors from a flavor perspective.
  • Onion, garlic, ginger: Flavor, flavor, flavor!
  • Garam masala, turmeric: Beautiful curry flavors + color from the turmeric. I add them while the vegetables are sauteing to bring out the maximum flavor of the spices.
  • Lime: For acidity and fresh flavor.
  • Cilantro: If you like it, add a handful of freshly chopped.
  • Rice: I love fluffy Jasmine rice for this dish!

step-by-step instructions

  1. Place all ingredients, except lime juice (if using), cilantro and rice into the Instant Pot. Stir to combine.  Set on high pressure, sealed, for 11 minutes.
  2. Once the 11-minute timer goes off, let sit 5 minutes. Use a wooden spoon to flip from sealed to venting and let the steam escape.  Once finished, carefully open the lid.  Carefully shred chicken with two forks.  Stir in lime juice (if using) and chopped cilantro.
  3. Serve over cooked Jasmine rice with more chopped cilantro, if desired.

recipe substitutions and alterations

  • Chicken thighs: You can use chicken breasts, but they shouldn’t be overcooked, so be carefully during the cooking process. You could also use shredded pork or beef for this recipe.
  • Lentils: You could omit them from the recipe, then add a can or two of cooked chickpeas during the final steps of this recipe.
  • Coconut milk: You could use a few tablespoons of heavy cream or half and half instead.
  • Stock: You can use store-bought stock or make your own.
  • Garam masala: You can buy garam masala spice mix or make your own.
  • Cilantro: Swap with parsley if you’re not a fan of cilantro.
  • Rice: Swap Jasmine for basmati or regular brown or white rice.

nutrition considerations

  • To make this gluten free: This recipe is naturally gluten free. Be sure all packaged ingredients are gluten free.
  • To make this dairy free: This recipe is naturally dairy free.
  • To make this vegetarian: Swap the chicken for firm tofu or 2 cans cooked chickpeas. Use vegetable stock instead of chicken stock.
  • To make this vegan: Swap the chicken for firm tofu or 2 cans cooked chickpeas. vegetable stock instead of chicken stock.
  • To make this nut free: This recipe is nut free. Be sure all packaged ingredients are nut free.

Instant Pot Chicken Lentil Curry

Chicken and lentil curry made in the Instant Pot with chicken thighs, diced tomatoes, coconut milk, lentils, garlic, ginger, garam masala, turmeric, fresh lime juice and cilantro.  Served over fluffy Jasmine rice.

  • Prep Time: 10-15 min
  • Cook Time: 20-25 min
  • Total Time: 30-40 min
  • Yield: Serves 6
  • Category: Dinner
  • Method: Instant Pot or Crock Pot
  • Cuisine: Indian

ingredients

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  • 1 Âœ pounds boneless skinless chicken thighs
  • 15-ounce can petite diced tomatoes with juice
  • 15-ounce can full fat canned coconut milk
  • 1 cup dried lentils
  • ⅓ cup unsalted chicken stock
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • 2-inch piece fresh ginger, minced
  • 1 Âœ tablespoons garam masala
  • 2 teaspoons ground turmeric
  • 1-1 Âœ teaspoons coarse salt
  • Âœ teaspoon ground black pepper
  • ÂŒ teaspoon crushed red pepper flakes or cayenne pepper
  • Splash fresh lime juice (optional)
  • Âœ cup fresh cilantro, chopped
  • 2 cups cooked Jasmine rice (for serving)

instructions

  1. Place all ingredients, except lime juice (if using), cilantro and rice into the Instant Pot. Stir to combine.  Set on high pressure, sealed, for 11 minutes.
  2. Once the 11-minute timer goes off, let sit 5 minutes. Use a wooden spoon to flip from sealed to venting and let the steam escape.  Once finished, carefully open the lid.  Carefully shred chicken with two forks.  Stir in lime juice (if using) and chopped cilantro.
  3. Serve over cooked Jasmine rice with more chopped cilantro, if desired.

notes

To Cook in the Crock Pot: Place all ingredients, except cilantro and Jasmine rice, into the crock pot and stir to combine.  Cook on low 4-6 hours or high 2-3 hours, until chicken shreds easily with two forks.  Stir in lime juice (if using) and cilantro.  Serve over cooked Jasmine rice with more chopped cilantro, if desired. 

nutrition

  • Serving Size: â…™ of recipe
  • Calories: 427
  • Sugar: 5
  • Sodium: 444
  • Fat: 22.5
  • Saturated Fat: 13.5
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 29
  • Fiber: 6.5
  • Protein: 33
  • Cholesterol: 55

Easy Chicken And Lentils Recipe

Image may contain Plant Food Produce Vegetable and Bean

A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flavor profile.

Ingredients

12 Servings

  • 8
  • cups water
  • 3
  • teaspoons salt, divided
  • 1
  • pound dried brown lentils, rinsed, drained
  • 1
  • cup plus 2 tablespoons olive oil
  • Âœ
  • cup red wine vinegar
  • 3
  • tablespoons ground cumin, divided
  • 2
  • tablespoons plus 2 teaspoons chili powder
  • 2
  • garlic cloves, minced
  • 1
  • large onion, chopped
  • 1Âœ
  • pounds skinless boneless chicken breast halves, thinly sliced
  • ÂŒ
  • teaspoon ground cinnamon
  • 1
  • cup chopped fresh parsley

Preparation

Step 1

Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.

Step 2

Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.

Step 3

Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.

Step 4

Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Health Benefits Of Lentils

Lentils (lens culinaris) are edible seeds of the legume family and come in a variety of colours including red, green, brown, yellow and black. Like other members of the legume family, they grow in pods.

Quick to prepare and typically good value for money, lentils are a rich source of nutrition providing protein, fibre and numerous minerals.

Nutritional benefits of lentils

A 100g serving of green/brown lentils (boiled) provides:

  • 105 kcal/446KJ
  • 8.8g protein
  • 0.7g fat
  • 16.9g carbohydrate
  • 5.1g fibre
  • 3.5mg iron
  • 40mcg selenium
  • 30mcg folate

What are the top 5 health benefits of lentils?

1. Reduces risk of certain chronic diseases

Studies demonstrate that regularly eating lentils reduces your risk of chronic disease such as diabetes, obesity, cancer and heart disease. This is thanks to their rich content of protective plant compounds called phenols – lentils being amongst the top ranked legumes for phenolic content. It comes as no surprise then that lentils boast an antioxidant, antibacterial, anti-viral and anti-inflammatory effect and are cardio-protective.

2. Support the digestive system

Lentils are especially rich in prebiotic fibre which promotes digestive function and ‘fuels’ the beneficial gut bacteria which are so important for our health. A diet rich in fibre is associated with a number of health benefits including a reduced risk of colorectal cancer.

3. Heart-healthy

Lentils are rich in fibre, folate and potassium making them a great choice for the heart and for managing blood pressure and cholesterol. They are also a source of energising iron and vitamin B1 which helps maintain a steady heartbeat.

4. Helps to manage blood sugar levels

Legumes, and lentils are no exception, have a low glycaemic index (GI) which slows the rate at which the energy they supply is released into the bloodstream. This helps improve blood sugar management. The high fibre content also makes them very filling which helps appetite control.

5. A source of plant protein

Lentils are a rich source of protein making them a great alternative to meat or fish. As much as a third of the calories from lentils comes from protein, which makes lentils the third highest in protein, by weight, of any legume or nut. Like other legumes, lentils are low in a couple of the essential amino acids, namely methionine and cysteine. This is easily addressed by combining lentils with cereal grains such as rice or wheat.

Are lentils safe for everyone?

For the majority of people, lentils are a healthy inclusion to a balanced diet. It’s worth noting, however, that like other legumes, lentils contain natural compounds commonly referred to as ‘anti-nutrients’. These include phytic acid which binds with nutrients like iron and zinc, making the minerals harder for us to absorb. The phytic acid content of lentils is actually lower than that of corn, wheat and soya beans. Furthermore, these anti-nutrients can be reduced by soaking and cooking.

An allergy to lentils has been reported in parts of Europe, most notably Spain, where it’s said to be more common than peanut allergy. This is thought to relate to the fact that lentils are commonly used as a weaning food in Spain. If you have an allergy to other legumes such as chickpeas and peas, you may be more likely to experience lentil allergy.

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