Directions:
- Put the oil in a deep skillet or casserole, preferably non-stick with a lid.
- Place over medium-high heat and wait a minute or so, until the oil is hot.
- Add the chicken, skin side down, and brown it well, turning pieces until all sides are browned. 10 to 15minutes.
- Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper.
- Pour in 1 quart of water, along with the herb bundle and cinnamon sticks.
- Cover, turn heat to low, and simmer for about 20 minutes.
- Add the lentils, cover, and simmer until they’re soft, about 25 minutes more. Discard the herbs and cinnamon sticks, season to taste with salt and pepper, and serve.
- (You can prepare the dish up to a day ahead and refrigerate before reheating. You may need to add a little water to thin the sauce a bit.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 872.41 Kcal (3653 kJ) | ||
| Calories from fat | 454.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.53g | 78% | |
|---|---|---|---|
| Cholesterol | 255.09mg | 85% | |
| Sodium | 210.84mg | 9% | |
| Potassium | 1184.63mg | 25% | |
| Total Carbs | 36.22g | 12% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 16.57g | 66% | |
| Protein | 64.55g | 129% | |
| Vitamin C | 19.5mg | 33% | |
| Iron | 7.2mg | 40% | |
| Calcium | 102.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 131.27 Kcal (550 kJ) | ||
| Calories from fat | 68.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 78% | |
|---|---|---|---|
| Cholesterol | 38.38mg | 85% | |
| Sodium | 31.73mg | 9% | |
| Potassium | 178.25mg | 25% | |
| Total Carbs | 5.45g | 12% | |
| Sugars | 0.62g | 17% | |
| Dietary Fiber | 2.49g | 66% | |
| Protein | 9.71g | 129% | |
| Vitamin C | 2.9mg | 33% | |
| Iron | 1.1mg | 40% | |
| Calcium | 15.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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