Spiced Golden Chicken and Lentils

Tender chicken thighs and hearty red lentils simmered in aromatic golden spices, served with fluffy basmati rice and warm naan bread.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $5.25/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• one-pot
• healthy
• comfort food
• savory
• budget-friendly
• stir-fry

Ingredients

• 1.5 pound chicken thigh
• 1 yellow onion (large, diced)
• 4 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon olive oil
• 1.5 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 1 can crushed tomatoes
• 0.75 cup red lentils (rinsed)
• 2 cup chicken broth
• 5 ounce baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup basmati rice
• 2 cup water
• 2 piece naan bread
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Pat chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add chicken thighs and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
3. To the same pot, add the remaining 1 tablespoon olive oil, diced yellow onion, minced garlic, and grated fresh ginger. Sauté for 5-7 minutes until softened and fragrant.
4. Stir in ground cumin, ground turmeric, garam masala, and optional cayenne pepper. Cook for 1 minute until fragrant.
5. Add crushed tomatoes, rinsed red lentils, and chicken broth. Bring to a simmer. Return seared chicken thighs to the pot.
6. Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through and lentils are tender. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. While the chicken and lentils are simmering, combine basmati rice and 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until water is absorbed and rice is tender. Fluff with a fork.
8. Stir baby spinach into the pot with the chicken and lentils. Cook for 2-3 minutes until wilted.
9. Serve the Spiced Golden Chicken and Lentils over basmati rice, with a side of warm naan bread. Garnish with fresh cilantro if desired. Refrigerate remaining portions.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 820
• Protein: 42 g
• Carbohydrates: 87 g
• Fat: 23.5 g
• Fiber: 8 g
• Sodium: 550 mg
• Saturated Fat: 4 g
• Sugar: 3 g
• Cholesterol: 100 mg