Today's recipe has us traveling East into the very bold and spicy side of African cuisine. Lentils are a staple in African cultures. Lentils are a cheap and very nutrient dense main dish or side dish option. This recipe might not be the most colorful, but it still packs a ton of nutrition and even more flavor! Remember, this spice blend is sneaky spicy! Feel free to reduce the amount of spiced used if needed.
East African Chicken, Lentils & Onions
3 tbsp olive oil
2 chicken breasts
1/2 cup lentils
1 cup water
3 onions, sliced
3 cloves garlic, minced
1 tsp ginger paste
In a pot over medium heat, add 1 tbsp olive oil. Add in 1 onion, the garlic, and the ginger. Saute for 3-5 minutes or until onions become translucent. Add in lentils, water, salt to taste, and 1 tbsp spice blend. Mix and let simmer until water is absorbed. Remove from heat.
While lentils simmer: In a pan over medium heat, add 1 tbsp olive oil, the remaining onions, salt, and 1/2 tbsp spice blend. Saute onions for 5 minutes (adding a splash of broth or water if needed) until onions become translucent and slightly charred. Set aside.
In the same pan, heat the last tbsp of oil over medium heat. Coat the chicken with salt and the last 1 1/2 tbsp of spice blend. Place chicken in the pan and cover. Let cook for 5 minutes undisturbed before flipping. Cook chicken until it has reached an internal temperature of 165 degrees F. Cook time depends on the thickness of the chicken.
Divide lentils, onion, and chicken between plates and enjoy!
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