Chicken with Lentils | Jacques Pépin Cooking At Home | KQED
An imaginative cook can often make magic with what ever ingredients they happen to have in their pantry. Jacques Pépin takes a few canned goods and other staples from around his kitchen and transforms it into a hearty chicken and lentil casserole that will serve up to 6 people.
What You'll Need:
2 1/2 cups water, 8 oz. dried lentils, 1 cup onion, 3 garlic cloves, 1 teaspoon Italian seasoning, 1 tablespoon chicken bouillon, 1 can corn kernels, 1 10 oz. can of chicken, 3 green onions, olive oil, salt and pepper, parsley or chives.
Jacques Pépin Cooking At Home: Chicken with Lentils
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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Lentil Curry Recipe
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.
Full printable recipe + tips how to make the best lentil curry:
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More recipes:
Chickpea Curry:
Chicken Meatballs with Coconut Curry Sauce:
Garlic Naan Bread:
Easy Chicken Curry:
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Ingredients:
2 tablespoons Oil
1 Onion, chopped
4-5 garlic cloves, crushed
2 tablespoons Grated ginger
2 teaspoons Curry powder
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
Pepper to taste
1 can (14oz/400g) Tomato sauce/crushed tomatoes
3 cups (720ml) Water
1 can (14oz/400g) Coconut milk
1 cup (190g) Dried lentils
1 teaspoon Garam masala (optional)
1-2 tablespoons Coriander leaves, chopped *optional
Directions:
1. Rinse the lentil under cold water and set aside.
2. Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.
3. Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.
4. Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).
5. Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.
6. Serve with rice, naan or as is.
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How to make Red Lentils and Chicken | Red Lentils and Chicken | Red Lentils Recipe | Sarika R
Recipe
2 tbs olive oil
1/2 cup diced onions
Green Chilis
1/2 cup diced tomatoes
1 tbs ginger / 1 tbs garlic
2 tbs tomato paste
1 tsp Cumin seeds
Bay leaves
1 pound diced chicken thighs
1 cup red lentils
Dried Herbs
1 tsp curry powder, saffron, black pepper and salt.
Fresh Herbs
Please add spices and herbs that you prefer when making your own recipe, sometimes taking risks pay off. Most of all have fun and make memories.
With Love,
Sarika R...
White Wine Chicken Thighs and Lentils
Full recipe available at
Full recipe available at
For this one, cook the thighs separately to enjoy more of their flavor. In fact, use the same skillet with the drippings and aromas left from the previous ingredients – bacon, veggies, and chicken. This way, you’ll get a bunch of beautifully mixing flavors. Then just add white wine, mustard, and yogurt for the final round.
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CHICKEN WITH LENTIL CURRY| LENTIL CURRY WITH CHICKEN |CHICKEN CURRY | DAL
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#chickenwithlentillcurry #chickencurryrecipe
Chicken curry :
Moroccan Roasted Chicken and Lentils
Spicy Moroccan chicken with creamy green lentils and fall vegetables is a fabulous meal for a cool autumn day. It’s easy to make, too!
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Ingredients
4 chicken thighs boneless and skinless
Spice Blend
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp sesame seeds
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp dried mint
1/2 tsp garlic powder
1/4 tsp cayenne powder
Vegetables
2 cups butternut squash cut into 1/4 inch cubes
1 cup carrots peeled and cut into 2 inch pieces
1 red onion sliced
1 red bell pepper seeded and cut into 1/2 inch strips
2 tbsp olive oil
Assembly
1 cup green lentils
2 bay leaves
1 lemon juice and zest
salt to taste
1 cup Greek yogurt plain (or Labneh)
1/2 cup pomegranate seeds
Instructions
Preheat oven to 425°F. In a small saucepan place the lentils and bay leaves. Cover with water to 2 inches above lentils and bring to a boil over high heat. Reduce to low, and simmer until tender, 20-22 minutes. (See Note 1) Drain and cool in the refrigerator.
Combine the spice blend ingredients in a small bowl and rub the chicken thighs with half of the spice mixture.
In a bowl toss together the vegetables and remaining spice blend and olive oil. Place vegetables in an even layer on a rimmed baking sheet lined with parchment paper or deep 13”x9” baking dish. Lay the chicken thighs on top of the vegetables and roast until tender and browned, 25-30 minutes.
Discard the bay leaves from the drained, cooled lentils. Mix together in a bowl with olive oil, salt and lemon juice and zest from half the lemon.
Dived the yogurt on each plate and top with a 1/2 cup of the lentils. Serve the roasted vegetables and chicken alongside and top with pomegranate seeds and chopped parsley.
Notes
1. I like to use Petite French Style green lentils from Bob’s Red Mill. They stay firm and don’t turn to mush and are perfect for cold salads.
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