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Monday 15 September 2014

Chicken, carrot and lentil stew

This is just one of those very easy to put together dinners. Perfect for a week full of serious studying. I somehow was not ready for what ICAS had in store for me! A year's worth of University material covered in about a week studying for this qualification. Although challenging, learning all this material has made me even more exciting and eager to start hands on work with clients in the Audit department.

CHICKEN, CARROT & LENTIL STEW

  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • About 6 chicken breasts, cubed
  • 0.5 tsp paprika 
  • Pinch of chilli flakes, optional
  • 0.5 tsp cinnamon 
  • 3 carrots, peeled and cut into chunks
  • 200g red lentils, washed
  • 1 can of chopped tomatoes
  • 1 vegetable stock cube, dissolved in about 1 litre of water
  1. In a large saucepan, heat up some coconut oil and fry the onion, garlic and cumin until fragrant and the diced onion has softened.#
  2. Add in the chicken cubes, lightly frying until opaque and just cooked through. Stir in the paprika, cinnamon and chilli flakes.
  3. Add in the chopped carrot pieces and leave to slightly brown for 1-2 minutes.
  4. Pour in the stock as well as the chopped tomatoes. Simmer for 5 minutes. Add in the red lentils and let the dish cook for at least 30 minutes on low heat, adding more water and stirring as required.
  5. Season with salt and pepper.
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