Chicken and Red Lentil Casserole

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This easy chicken and red lentil casserole is not only quick and easy, it's also packed full of goodness. You only need a handful of storecupboard ingredients for a satisfying and fabulously cozy one pan meal. Lentils are a great way to add bulk and nutrition, give extra texture to the dish and also complement the juicy chicken and tomatoes very well.

 

Chicken and Red Lentil Casserole

adapted from Delicious

4-5 Chicken quarters, skin-on Sea salt and freshly milled black pepper 2 tbsp Chicken schmaltz 2 Red onions, sliced 1 Carrot, grated 1 tsp Ground cumin 2 tsp Dried herbs (I used a mixture of thyme, parsley, basil and oregano) 1 tbsp Tomato paste 120 ml White wine or chicken stock 180 g Dried red lentils, rinsed 480 ml Chicken stock 400 g Tomatoes, chopped or canned chopped tomatoes 1 tbsp Chopped parsley, to garnish

1. Season the chicken quarters with sea salt and freshly ground black pepper. Heat the schmaltz in a large pan with a lid, add the chicken and fry all over to brown. You might have to do this in 2 batches. Remove the chicken from the pan, leaving behind any juices and oils.
2. Tip the onions and carrot into same pan and gently fry for 10-12 minutes to soften. Stir in the ground cumin, dried herbs, and tomato paste, then cook for 30 seconds.
3. Pour in the wine or chicken stock, cook for a few minutes, then tip in the lentils, stock and chopped tomatoes. Bring to a simmer, cook for 10 minutes then return the chicken quarters to the pan, cover and simmer for 35-45 minutes until the lentils are tender and the chicken is cooked through and juices run clear when the thickest part of thigh is pierced with a skewer.
4. Garnish with chopped parsley. Serve with slices of crusty bread or boiled potatoes to mop up the sauce, if you like.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com