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Chicken and Red Lentil Stew with Greens and Sweet Potatoes

Posted on December 12, 2012

recipes for chicken
Recipe: Chicken and Red Lentil Stew with Greens and Sweet Potatoes

Ingredients

  • 1 ½ pounds FreeBird chicken thigh meat, boneless and skinless, cut into 1” cubes
  • 2 Tbsp. vegetable oil
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • 2 cloves garlic, minced
  • 1 Tbsp. minced fresh ginger
  • 1 medium onion
  • 1 tsp cumin
  • ½ tsp dried mustard
  • ½ tsp dried coriander
  • ¼ tsp cinnamon
  • 1 Tbsp. brown sugar
  • 4 cups chicken broth
  • 1 cup red lentils
  • 1 can (14.5 oz) diced tomatoes
  • 2 carrots, peeled and cut into ½ “ rounds
  • 2 small potatoes, peeled and diced into ½ “ cubes
  • 1 small sweet potato, peeled and diced into ½” cubes
  • 1 large bag (12 oz) cleaned and chopped spinach
  • 2 Tbsp. freshly chopped cilantro
  • 6 Tbsp. plain yogurt or sour cream

Instructions

  1. In a stock pot, heat oil over medium heat. Add chicken cubes and sprinkle with salt and pepper. Saute for 2-3 minutes, stirring occasionally to brown all sides of meat cubes.
  2. Add garlic, ginger, and onion. Saute for another 2-3 minutes. Add dried spices (cumin, mustard, coriander, cinnamon) and brown sugar and stir until combined. Add broth and tomatoes with juice; bring to a boil. Add vegetables. Return to boil, reduce heat and cook for 10 minutes. Add lentils, cover, and simmer for an additional 20 minutes.
  3. Using a fork, check to be sure vegetables are soft. When soft, add spinach, stir to combine until spinach is wilted. Add cilantro.
  4. Serve in soup bowls. Garnish each bowl with a dollop of plain yogurt or sour cream, if desired, and chopped cilantro.
  5. Nutritional Information, Per Serving:
  6. 440 calories; 15 g fat; 3 g saturated fat; 42 g carbohydrate; 9 g fiber; 8 g sugars; 35 g protein
  7. source: National Chicken Council

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Rating 5 stars:  ★★★★★ 1 review(s)