Spiced lentils with chicken and couscous
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 100 min. Preparation + cooking. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Dried lentils dried, rinsed 250 g
- Skinless chicken legs edible skinless meat; buy about 900 g bone-in 600 g
- Couscous dry, instant 150 g
- Onion chopped 160 g
- Green pepper deseeded, chopped 120 g
- Carrot peeled, diced 120 g
- Garlic chopped 6 g
- Crushed tomatoes plain 100 g
- Vegetable stock no added salt 1000 g
- Water for hydrating couscous; adjust to the packet 200 g
- Cumin ground 1 g
- Sweet paprika sweet 2 g
- Cinnamon ground 0.5 g
- Turmeric ground 1 g
- Ground ginger ground 1 g
- Black pepper ground 0.5 g
- Extra virgin olive oil 30 g stew; 5 g couscous 35 g
- Parsley chopped 4 g
- Salt 2 g stew; 1 g couscous 3 g
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Method
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Pat the chicken dry and season with the pepper and 2 g salt. Brown in a wide saucepan with 30 g oil for 6–8 minutes, turning. Remove.
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In the same pan, soften the onion, green pepper and carrot for 8 minutes. Add the garlic, cumin, paprika, cinnamon, turmeric and ginger and stir for 20 seconds. Add the crushed tomatoes and cook for 3 minutes.
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Return the chicken, add the lentils and stock and bring to the boil. Simmer partially covered for 40–50 minutes until the lentils are tender and the chicken reaches 74°C in the centre, measuring away from the bone. Add hot water if it becomes too dry.
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Put the couscous in a bowl. Boil the 200 g water with the remaining gram of salt, pour over the couscous, cover and leave for 5 minutes, or the packet time. Add the reserved 5 g oil and fluff with a fork; adjust the water amount if the manufacturer specifies a different ratio.
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Remove the chicken bones and return all the meat to the stew. Divide the chicken lentils and couscous between four plates and finish with parsley.
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