Saturday, August 22, 2015

Moroccan Curry Chicken and Lentil Stew

When the cat's away the mouse will... eat curry?  I have a picky husband.  As sad as I am to see him go out of town for business, I really get to spread my wings when it comes to cooking.  So I whipped up this yummy curry chicken and lentil stew and by golly it was a hit with the kids too!  The baby literally licked her bowl clean!  I think this would work well in the crock pot too.  (See variation below). 


3-4 medium chicken breasts, thawed & diced into 1" pieces
3-4 celery ribs, chopped
2tbsp chopped yellow onion
2 garlic cloves, finely diced 
1 can chickpeas, rinsed & drained
3/4 c dry green lentils
2 c water
1 tbsp EVOO
1 tsp basil
2 tsp curry powder 
1/2 tsp nutmeg
1/2 tsp cinnamon
1 c coconut milk 


Sauté the chicken in EVOO in a Dutch oven until lightly browned.  Drain and set to the side. Add onion, garlic, and celery to the skillet sautéing for about 5 minutes until onion begins to turn translucent.  Return chicken to pot, add chickpeas, lentils, water, and spices.  Simmer on low-medium heat for approximately 20-30 minutes until lentils soften.  Remove from heat, cool for 5 minutes and stir in coconut milk.  Serve and enjoy!  

Crockpot Variation:
Add chicken to crockpot lightly oiled.  Top with onion, celery, garlic chickpeas, lentils & seasoning.  Add water.  Cook on low 4-6 hours.  Turn crockpot off or turn to warm.  Add coconut milk and stir well. Serve and enjoy!  

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