Chicken And Lentils In Apple Curry Sauce 2 tablespoons olive oil 6 skinless, boneless chicken thighs 1 large onion, halved and thinly sliced 4 cloves garlic, minced 1 tablespoon finely shredded fresh ginger 2 tablespoons tomato paste 1 tablespoon mild curry powder 1 teaspoon garam masala 1/2 teaspoon salt 3 cups reduced-sodium chicken broth 1 1/2 cups lentils, rinsed and drained 3 red and/or green cooking apples, cored and cut into 1-inch pieces 2 5 ounce packages baby spinach (8 to 10 cups) vegan yogurt (optional) In a very large skillet with a tight-fitting lid heat olive oil over medium-high heat. Add chicken thighs; cook for 4 to 6 minutes or until golden brown, turning once. Transfer chicken to a plate and set aside. Add onion to skillet; cook and stir over medium heat for 3 minutes. Stir in garlic and ginger; cook for 1 minute more. Stir in tomato paste, curry powder, garam masala, and salt. Mix well. Add chicken broth and lentils; return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add apples to skillet. Cover and simmer about 10 minutes or until lentils are tender. Gradually stir in about 3 cups of the spinach. Divide remaining spinach among 4 shallow serving bowls. Add 1 chicken thigh to each bowl. Top with lentil mixture and if desired vegan yogurt.
Posted on: Wed, 14 Jan 2015 08:33:07 +0000
Trending Topics
Recently Viewed Topics
© 2015