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).
Ingredients:
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
Directions:
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!
