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 Chicken with Lentils in Tomato Recipe
Perhaps this is not the most presentable dish in terms of serving, but it is healthy, hearty, budget and home-like cozy. After all, lentils are a storehouse of useful substances, and in autumn our body especially needs support.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Take the spices you like. I have the following composition: 1/2 tsp salt 1/2 tsp smoked paprika 1/8 tsp nutmeg 1/4 tsp coriander 1/2 tsp black pepper 1/2 tsp garlic powder
    Take the spices you like. I have the following composition: 1/2 tsp salt 1/2 tsp smoked paprika 1/8 tsp nutmeg 1/4 tsp coriander 1/2 tsp black pepper 1/2 tsp garlic powder
  2. Rub the chicken fillet with this spice mixture and refrigerate for 1 hour.You can take any part of the broiler chicken you like. For instance, drumsticks, or breast fillets. I took the thigh fillet.
    Rub the chicken fillet with this spice mixture and refrigerate for 1 hour.You can take any part of the broiler chicken you like. For instance, drumsticks, or breast fillets. I took the thigh fillet.
  3. Cut onions and carrots into small cubes.
    Cut onions and carrots into small cubes.
  4. Peel the eggplant and also cut into small cubes.
    Peel the eggplant and also cut into small cubes.
  5. Heat the oil in a cast iron skillet. Sear the chicken pieces quickly on both sides. You don't need to cook it, you just need a golden brown crust. Remove the chicken from the pan onto a plate and set aside for now.
    Heat the oil in a cast iron skillet. Sear the chicken pieces quickly on both sides. You don't need to cook it, you just need a golden brown crust. Remove the chicken from the pan onto a plate and set aside for now.
  6. In the same skillet, fry the onions and carrots. As soon as they start browning, add the eggplant and fry everything together for about 5-8 minutes. Add dry lentils to vegetables and stir.I have a variety of lentils - marble. It tastes like green, only smaller. So if you don’t find marbled lentils, feel free to cook from ordinary green lentils.
    In the same skillet, fry the onions and carrots. As soon as they start browning, add the eggplant and fry everything together for about 5-8 minutes. Add dry lentils to vegetables and stir.I have a variety of lentils - marble. It tastes like green, only smaller. So if you don’t find marbled lentils, feel free to cook from ordinary green lentils.
  7. Dissolve the tomato paste in water, pour into a pan, add salt and sugar (remember that the chicken was also marinated with salt, do not overdo it).
    Dissolve the tomato paste in water, pour into a pan, add salt and sugar (remember that the chicken was also marinated with salt, do not overdo it).
  8. Return the browned chicken to the skillet. Bring to a boil, reduce heat, and cook over medium heat for about 45 minutes, until lentils are soft and all liquid has been absorbed. Add water if necessary.
    Return the browned chicken to the skillet. Bring to a boil, reduce heat, and cook over medium heat for about 45 minutes, until lentils are soft and all liquid has been absorbed. Add water if necessary.
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