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| Name: | Chicken w/ Lentils and Vegetables - Dhansak | Contributor: | Debb Kopp |
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| Description: | Chicken with Lentils and Vegetables | Posted: | 2004-02-06 |
| Key words: | chicken, lentils, vegetables | Category: | Main Dishes |
| ID: | 499 | Updated: | 2005-11-27 23:30:51 |
| Ingredients: | 1 c red lentils (or yellow if you prefer)
3 c water 1 tsp salt 2 Tbsp unsalted butter 1/2 tsp finely chopped ginger 1 onion, thinly sliced 6 chicken breast fillets, about 4 oz each 1 small eggplant, diced [I used Chinese eggplant] 2/3 c winter squash (pumpkin), diced [I used acorn squash] 1 large potato, diced 2 c chopped spinach 1 13-oz can chopped tomatoes, with their juice 2 Tbsp chopped fresh mint 3 Tbsp chopped fresh cilantro Masala: 2 Tbsp unsalted butter 1 large onion, finely sliced 1/2 tsp ground ginger 3 garlic cloves, crushed 2 small red chilies, finely sliced 1 tsp ground turmeric 1 tsp ground coriander 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 1/2 tsp ground cloves |
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| Preparation: | Preparation: 1 hour 20 minutes
Wash lentils, cover in cold water and soak for 30 minutes. Drain. Transfer the lentils to a large saucepan and add the water and salt. Bring lentils to a boil and skim off the froth. Simmer, uncovered, for 40 minutes. Drain the lentils, then puree in a blender. Cooking: 1 hour Heat butter in a large skillet over medium heat. Add the ginger, onion and garlic and cook until tender, about 3 minutes. Add the chicken and cook until tender, about 20 minutes. Transfer the chicken mixture to a plate. [I cooked the chicken for 12-15 minutes and transferred chicken mixture to a 9x11 pan and put in a 250 oven to finish cooking.] Add eggplant, squash, potato, spinach, tomatoes and their juices and the mint to the skillet. Cover, reduce heat and simmer until vegetables are tender, about 15 minutes. To make the masala, heat butter in a large saucepan over a medium heat. Add the onion, ginger, garlic and chilis and cook for 2 minutes. Stir in the turmeric, ground coriander, cardamom and cloves and cook for 5 minutes. [NOTE! At this point I transferred the masala to a small Dutch oven, as everything wouldn't fit in the large saucepan.] Stir in the pureed lentils and the vegetables and chicken and cook, stirring occasionally, until heated through, about 10 minutes. Place chicken on a deep dish, spoon the lentils and vegetables on top and serve, garnished with the chopped cilantro. |
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| Notes: | Serves 6 | ||
| Equipment: | |||