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Comforting Eastern Chicken & Lentil One-Pot Stew
There are dishes that are simply wonderful, the kind that leaves you yearning for more. In our home, when we say “homemade meal,” we mean exactly this stew: classic Eastern-style chicken and lentils. This is not just a dinner; it’s a tradition. It’s a dish that is more than satisfying your hunger; it’s a warm
embrace of deep flavors that recalls cozy Fridays and pots full of goodness.
And I know what you’re thinking: traditional and authentic food usually requires hours of work and a mountain of dishes. But that’s the great beauty of this recipe! It’s a comforting one-pot stew where the chicken absorbs all of the deep flavors of the lentils, vegetables, and spices that melt in your mouth.
All you have to do is give it quality time to cook gently on low heat. Get ready for a scent that will fill your entire home: this is the promise of a perfect, easy, and especially comforting stew that will leave everyone full and satisfied. Let’s start cooking the real deal!
3 Servings
Ingredients:
1 pound chicken parts (not breasts or thighs)
A medium onion, diced
3-4 potatoes, diced
2 ripe, soft tomatoes, diced
A thinly sliced hot pepper (optional)
A third cup green/black lentils
A tablespoon lemon juice
100 g tomato paste (2 tablespoons)
2 cups water
A teaspoon sugar
Spices:
Half a teaspoon cumin
Half a teaspoon turmeric
Three-quarters of a teaspoon sweet paprika
Half a teaspoon hot paprika
A tablespoon of soup powder
Half a teaspoon black pepper
Half a teaspoon salt
Preparation:
- 1.) Bring a pot of salted water to a boil, and cook the lentils for 15 – 20 minutes.
– - 2.) Meanwhile, begin making the stew: preheat a wide pot over medium heat with 3 – 4 tablespoons of oil. Begin frying the onion until it turns lightly golden. Then, add the hot pepper (if you prefer less it to be less spicy, remove the seeds).
– - 3.) Add the tomatoes, tomato paste, a quick squeeze of lemon, sugar, water, and spices. Bring to a boil, add the lentils and the chicken pieces (wings). Gently shake the pot, cover, and cook for 30 minutes over medium heat.
– - 4.) Add the potato cubes. Gently shake again, cover, and cook for an additional 30 minutes. If there’s a lack of liquid, add a little bit of water.
Tips that will Upgrade Your Eastern Chicken and Lentil Stew:
- *Turn off the heat and let the stew stand covered for 15 minutes before serving. The resting time allows the flavors to settle and balance, and the chicken absorbs more liquid.
– - *The stew only gets better the day after it’s made! Cook the stew completely, cool thoroughly, and store in the refrigerator. Before serving, reheat over low – medium heat.
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*Serve the warm stew alongside rice that wil absorb the rich and seasoned sauce. It’s the best way to enjoy all flavors.
