This was actually two dishes, but as I was making dinner it kind of became one. I had sort of an ingredient snafu, having to throw away the kale because it became inedible. So instead of making kale with lentil and the chicken, I kind of just threw the chicken on top of the lentils without the greens on top of rice.
It ended up being really good and hearty, so while I do wish my kale hadn’t been sitting in the garbage, my meal still came out delicious.
Chicken, Chickpeas, and Lentils
1/2 tbsp olive oil
1 onion, chopped, divided
1 carrot, diced, divided
3 cloves garlic, minced, divided
1/4 tsp kosher salt
ground black pepper to taste
1/4 tsp ground red pepper flakes
1/4 lb uncooked lentils
1 can diced tomatoes, divided
2 1/4 cups chicken broth, divided
2 boneless skinless chicken breasts, cut into bite size pieces
1/2 tbsp minced garlic
1/4 tsp paprika
1/2 tsp ground cumin
1/4 tsp dried oregano
1/8 tsp ground cayenne
1/8 tsp ground turmeric
1/2 cup canned chickpeas, drained
1/2 tbsp lemon juice
1. Heat vegetable oil in a skillet over medium-high heat. Cook and stir half of the onion and half of the carrot in the hot oil, until softened. Add half the garlic, the salt, pepper, and red pepper flakes. Stir to coat and cook for 1 minute.
2. Stir the lentils, half the tomatoes and its juice, and 1 1/2 cups of the chicken broth into the onions. Cover and simmer until the lentils are tender, about 40 minutes.
3. Season the chicken with salt and pepper. In a new pan sprayed with cooking spray brown the chicken over medium heat until the chicken is cooked through. Remove the chicken and set aside.
4. Saute the remaining onion, garlic, and carrots. When tender stir in ginger, paprika, cumin, oregano, cayenne, and turmeric. Stir fry for 1 minute, then mix in the remaining broth and tomatoes. Return the chicken to the pan and reduce heat to low and simmer for 10 minutes.
5. Add the chickpeas to the pan and simmer. Cover pan and cook for 15 minutes. Stir in lemon juice. Serve both the lentils and chicken over rice.