8 ounces boneless skinless chicken breast, small cubed
1 cup brown lentils
1 medium apple - peeled, cored, and grated
1/2 cup heavy cream
DIRECTIONS
Melt the butter in a dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring occasionally, until vegetables are softened, 6 to 7 minutes.
Add the flour, cumin, ginger, garlic, turmeric, cinnamon, coriander, cayenne, 1 tsp salt, 1/2 tsp pepper. Stir until thoroughly combined.
Add the water and bay leaf and use a wooden spoon to scrape the bottom of the pan to remove and stuck on bits. Bring to a boil then reduce heat to low and simmer 15 minutes.
Add the chicken, lentils, and apple. Increase the heat to medium-high and bring to a boil.
Reduce heat to medium-low and cover the dutch oven with a lid. Cook, stirring occasionally, until lentils are tender and chicken is cooked through, about 25 minutes.
Stir in the heavy cream and cook until heated through. Season with additional salt & pepper if necessary.
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