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Hookery Cookery Home > Chicken Recipes >

Chicken and Lentil casserole

Serves 4


An economical casserole, easy to prepare and ideal for a family meal

  • one and a half pounds (700g) chicken thighs
  • 1 clove of garlic, crushed
  • 2 large onions, sliced
  • 2 oz. (50g) green lentils
  • 2 oz. (50g) red lentils
  • 14 oz. (396g) can tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sauce
  • half a pint (300ml) chicken stock
  • half a teaspoon of ground cummin
  • quarter teaspoon ground coriander
  • 2 tablespoons (30ml) oil
  • salt and pepper

    Cooking Instructions:
    1. Heat the oil in a frying pan and fry the chicken pieces until browned on al sides
    2. Drain the chicken from the pan and transfer to a flameproof casserole
    3. Add the garlic and onions to the frying pan and fry until they begin to soften
    4. Stir in the seasoning and spices and fry for half a minute
    5. Add the onion mixture to the chicken along with the red and green lentils, tomatoes and their juice, stack, brown sauce and tomato paste
    6. Bring gently to the boil, reduce heat, cover and simmer for 1 hour
    7. Serve with fresh vegetables and warm crusty bread

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000