Chicken and lentil hotpot

Chicken and lentil hotpot

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For a healthy weeknight meal, you can rely on this hearty vegetable-rich chicken and lentil hotpot.

The ingredient of Chicken and lentil hotpot

  1. 2 tablespoons olive oil
  2. 6 chicken thigh fillets (900g), trimmed and sliced into 3
  3. 1 large onion, finely sliced
  4. 2 cloves garlic, chopped
  5. 2 stalks celery, sliced on the diagonal
  6. 1 carrot, peeled and sliced
  7. 3 cups (750ml) Massel chicken style liquid stock
  8. 1 cup (200g) brown lentils or green lentils, rinsed well
  9. 2 potatoes, peeled and cut into 3cm chunks
  10. 2 medium tomatoes, chopped
  11. 2-3 sprigs of fresh marjoram
  12. 2 cups baby spinach
  13. Fresh crusty bread, to serve

The instruction how to make Chicken and lentil hotpot

  1. Heat 1 tablespoon oil in a large heavy-based saucepan over a medium-high heat. Season chicken and sear in batches for 1 minute or until golden. Remove from pan. Set aside.
  2. Add remaining oil and onion to the pan and fry for 2 minutes. Stir in garlic, celery and carrot, and cook for a further 2 minutes. Stir in stock and 2 cups of cold water. Return chicken to pan with lentils and bring to the boil.
  3. Reduce heat to medium, cover and simmer for 15 minutes skimming off excess oil.
  4. Add the potatoes, tomatoes and marjoram. Cook for a further 20 minutes or until lentils are soft. Remove from heat, stir in the spinach and season to taste. Divide among 4 bowls and serve with crusty bread.

Nutritions of Chicken and lentil hotpot

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calories: https://schema.org
calories: NutritionInformation

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