Spiced Chicken and Lentil Stew
This hearty chicken and lentil stew is slow-cooked with a blend of aromatic spices, tomatoes, and onions, resulting in a comforting and flavorful dish perfect for cold days.
255 min
easy
8 servings
378kcal
calories
41g
carbohydrates
58mg
cholesterol
11g
fat
10g
fiber
29g
protein
3g
saturated fat
1309mg
sodium
5g
sugar
0g
unsaturated fat
Ingredients
450g green lentils, sorted and rinsed
1 (400g) can petite diced tomatoes
1 large onion, finely chopped
1 tablespoon jarred minced garlic
2.5 teaspoons ground cumin
1.5 teaspoons dried oregano
1.5 teaspoons chili powder
1.5 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon salt, or more to taste
1.6 L chicken broth
680g bone-in, skin-on chicken thighs, or more to taste
Directions
Step 1
In a slow cooker, combine green lentils, tomatoes, onion, minced garlic, cumin, oregano, chili powder, paprika, garlic powder, onion powder, and salt. Pour in chicken broth and stir gently to evenly distribute seasonings. Nestle chicken thighs into the broth, ensuring they are submerged in the liquid.
Step 2
Cook on High for 4 hours. The chicken should be tender and falling off the bone, and the lentils should be soft. If not, cook a little longer.
Step 3
Using tongs, carefully remove the chicken from the stew and transfer it to a cutting board. Remove the meat from the bones and either roughly chop or break it into bite-sized pieces; discard the bones. Stir the meat back into the stew and adjust the seasonings as desired.