How To Make Chicken & Lentil Stew with Gremolata
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 cup dried brown lentils
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Gremolata:
- 1/4 cup fresh parsley, finely chopped
- Zest of 1 lemon
- 2 cloves of garlic, minced
Instructions
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In a large pot, heat the olive oil over medium heat. Add the chicken thighs, skin side down, and cook until browned, about 5 minutes per side. Remove the chicken from the pot and set aside.
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In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
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Add the cumin and paprika to the pot and cook for an additional 1 minute, stirring constantly.
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Return the chicken to the pot, along with the lentils and chicken broth. Season with salt and pepper.
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Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the lentils are tender and the chicken is cooked through.
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While the stew is simmering, prepare the gremolata by combining the parsley, lemon zest, and minced garlic in a small bowl.
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Once the stew is done cooking, remove the chicken thighs from the pot and shred the meat from the bones. Return the shredded chicken to the pot and stir to combine.
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Serve the chicken and lentil stew hot, topped with a sprinkle of gremolata.
Nutrition
- Calories : 380kcal
- Total Fat : 13g
- Saturated Fat : 3g
- Cholesterol : 90mg
- Sodium : 800mg
- Total Carbohydrates : 31g
- Dietary Fiber : 12g
- Sugar : 5g
- Protein : 34g
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