Description
A hearty and flavorful dish combining tender chicken, nutritious green lentils, and wholesome brown rice, perfect for a satisfying weeknight meal.
Ingredients
Units
Scale
- 1 cup (240 ml) brown rice, washed and drained
- 3/4 cup (180 ml) green lentils, soaked for 2 hours
- 1/2 cup (120 ml) chickpeas
- 1 chicken breast fillet, cut into cubes
- 3 cups (720 ml) water
- 3 shallots, diced
- 1 tsp ginger-garlic paste
- 1 medium red chili, chopped
- 1 cinnamon stick
- 2 cloves
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp olive oil
Instructions
- In a small bowl, mix the cumin powder, coriander powder, turmeric powder, and salt with 2 tbsp of water to form a spice paste. Set aside.
- Heat the olive oil in a Dutch oven over medium heat. Add the cinnamon stick and cloves, and temper until fragrant, about 1 minute.
- Add the diced shallots, chopped red chili, and ginger-garlic paste. Sauté for 3-4 minutes until the shallots are soft and translucent.
- Add the chicken cubes to the pot and cook until they are lightly browned on all sides, about 5-7 minutes.
- Stir in the spice paste and cook for another 2 minutes, ensuring the chicken is well coated.
- Add the brown rice, green lentils, chickpeas, and 3 cups of water. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice and lentils are cooked and the liquid is absorbed.
- Fluff the rice with a fork before serving. Adjust seasoning if necessary.
Notes
- For a milder dish, reduce the amount of red chili or omit it entirely.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving.
- You can substitute chicken with tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 grams
- Sodium: 600 mg
- Fat: 8 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 25 grams
- Cholesterol: 40 mg