|Copyright 2013 LtDan'sKitchen blogs|
Although it started out as a light fare, I pumped up the flavors by marinating the chicken in harissa. Frying the chicken until browned brought out the flavors of the marinade which was both spicy and sweet . I also used cilantro to finish the dish giving it a pungent aromatic scent which I do like since I'm not too partial on mint leaves that the original recipe called for. Overall, this was a successful experiment and between the five of us who partook of the dish, we lopped it up until we were full to the brim. Undo my belt please, I'm too full!
Chicken with Lentils
2 lbs chicken cut up
1/4 cup harissa
4 garlic cloves, minced
1 large onion, diced
2 medium-sized carrots, diced
1/2 lb bacon
1 cup French green lentils
4 cups chicken broth
1 tsp mustard powder
1/4 cup parsley, chopped
2 tbsp cilantro, chopped
4 tbsp vegetable oil
salt and pepper
1. Season the chicken with salt and pepper and add the harissa. Zest the
lemon and cut in half. Juice the lemon halves and remove the seeds. Add
the zest and the juice to the chicken. Mix well and allow to marinate for
2. Brown the bacon in a large pan over medium heat until crisp. Transfer to
a plate and set aside.
3. Add the oil to the bacon fat and increase the heat to medium high. Brown
the chicken pieces. Do this in batches. Transfer the chicken pieces to a
plate and set aside.
4. In the same pan, saute the garlic and onions and season with salt and
pepper. Cook until just softened.
5. Add the mustard powder and the lentils and mix well. Return the chicken
pieces into the pan and add the broth. Stir to mix. Bring to a boil and
cover. Cook for 10 minutes.
6. Lower the heat to low and bring the pan to a simmer. Check occasionally
and stir to make sure the lentils do not stick to the pan. Cook for another
7. Add the diced carrots and check the stew for flavor. Adjust when
necessary. Add more water if it gets a bit thick. Cook until the lentils are
tender but still hold their shape.
8. To finish the dish, slice the bacon into smaller pieces and add them to the
stew. Check for flavor one last time and adjust accordingly. Stir in the
chopped parsley and cilantro just before serving.