Basque chicken and coral lentils
Plat mijoté aux saveurs et aux couleurs du pays basque. Volaille moelleuse et juteuse… un vrai régal!
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Ingredients
Portions:
4
100 g
coral lentils
200 g
chicken thigh stew
0.5 unit
green pepper, sliced
2 tbsp
tomato paste
1 unit
red onion, chopped
0.5 unit
red pepper, sliced
0.5 tsp
fine salt
2 cloves
garlic, minced
Vegetable Stock:
0.5 unit
onion
0.5 unit
carrot
1 stalk
celery
fresh thyme
bay leaf
pepper
leek
Spices and Herbs:
0.5 tsp
Espelette pepper
0.25 tsp
ground white pepper
rosemary
For Cooking:
2 tbsp
olive oil casa
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat olive oil in a large pan over medium heat. Add chopped red onion and minced garlic, sauté until translucent.
- Add diced green and red peppers to the pan, cooking until softened. Stir in the tomato paste and cook for another 2 minutes.
- Season chicken thighs with fine salt, ground white pepper, Espelette, and rosemary. Add them to the pan and brown on all sides.
- Pour in the vegetable stock and bring to a simmer. Cover and cook for 20 minutes or until chicken is cooked through.
- Add coral lentils to the pan, stir well, and cook for an additional 5 minutes until lentils are tender.
For a richer flavor, let the dish sit for a few minutes before serving to allow the spices to meld.
This dish pairs well with a fresh green salad.