Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Chunks of chicken thigh simmered with lentils, tomatoes and spinach. Warming and filling.
Equipment: Large pan with a lid
Measures and names
Ingredients
- 800 g boneless, skinless chicken thighs, cut into chunks
- 100 g dried green or brown lentils, rinsed
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 400 g tin of chopped tomatoes
- 500 ml chicken stock, from a cube
- 150 g frozen spinach
- Salt and black pepper
Method
- Brown the chicken in a large pan over a medium-high heat for 5 minutes (it has enough fat of its own). Add the onion and cook for 5 minutes more.
- Stir in the garlic and cumin for 1 minute, then add the lentils, tomatoes and stock.
- Cover and simmer for 25-30 minutes, stirring now and then, until the lentils are tender. Add a splash of water if it gets too thick.
- Stir in the spinach until hot, season and serve.
Swaps and tips
Green or brown lentils hold their shape; red lentils melt into the sauce and thicken it. It keeps for 3 days in the fridge and freezes well.
Easy variations
- Use a tin of green lentils instead of dried (add for the last 10 minutes)
- Add a pinch of chilli or smoked paprika
- Use frozen kale instead of spinach
- Swap the thighs for drumsticks and cook 10 minutes longer
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 46 g | 22 g | 8 g | 17 g | 470 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
