This lentil chicken stew is an excellent source of protein. It tastes delicious either as a stand-alone luncheon dish or, combined with a side dish of your choice, as a main entrée.
◦ 2 tablespoons sesame oil
◦ 1 small onion, diced
◦ 2 stalks celery, diced
◦ 2 small carrots, diced
◦ 2 cloves garlic
◦ 1 tablespoon tomato paste
◦ 2 large organic skinless chicken breasts, bone in
◦ 1 tablespoon za’atar spice mix*
◦ 1 teaspoon sea salt
◦ ¼ cup cooking wine (white or red)**
◦ 1 cup French lentils
◦ 5 cups water or stock
◦ 2 tablespoons extra virgin olive oil
In a large pot, heat the sesame oil on medium heat and then sauté the onions, celery and carrots until soft. Add the garlic and tomato paste and continue to sauté a few minutes. Add the chicken, za’atar (or other herbs) and salt and sauté a few minutes until the vegetables begin to stick to the pan.
Deglaze the pan with the wine (to do this, splash the wine on the bits that have stuck to the pan during sautéing, then scrape the pan to release the bits and the flavor). Add the lentils and water or stock. Bring to a boil, reduce heat to medium-low, cover and simmer for 45 minutes, until chicken is cooked through and the lentils are soft. During cooking, the chicken may fall off the bones. Remove the bones before serving.
Splash the olive oil on top of the chicken just before serving. Serve with Roasted Quinoa with Kale and Almonds.
*Za’atar is a Middle Eastern spice made with sumac, thyme and sesame seeds. If your local food stores do not carry it, simply substitute equal parts thyme, oregano and sesame seeds.
**may substitute cooking with non-alcoholic wine, apple cider vinegar or wine vinegar
Recipe by Good Food Buzz at http://www.goodfoodbuzz.com/2012/06/07/lentil-and-chicken-stew/