India Spice Chicken and Lentils

READY IN: 2hrs 15mins
Recipe by tara portee

Submitted for RSC #9.

Top Review by MsBindy

Oh, my.....this is one of the best recipes I have ever tried! I promise, I don't say that on every review. This one truly stands out. I had to fight off my 2-year old for the lentils. I did make a few minor changes, none of which I believe were significant. First, I used boneless, skinless chicken breasts. I found that my fresh ginger had gone bad, so I had to quickly sub some ground ginger. And, I did cut way back on the oil....probably reduced it by more than half. This recipe is so amazing that when no one was around, I licked my plate clean.

Ingredients Nutrition


  1. To prepare the chicken, cut the whole bird into breast halves and leg quarters and remove skin.
  2. In a bowl mix together the vinegar, 1 tablespoon olive oil, garlic, tomato paste, salt, pepper, fennel, cinnamon, chili powder and ginger.
  3. Add the chicken pieces to the spice mixture, toss to coat.
  4. Allow to sit in the refrigerator for 12 hours or overnight.
  5. Remove chicken from the spice mixture.
  6. Add two tablespoons of olive oil to a sauté pan and cook the chicken for about 10 minutes, or until lightly golden brown. Turn to brown both sides.
  7. Hold the chicken to the side.
  8. To prepare the lentils, heat two tablespoons of oil in a large skillet.
  9. Add the chili powder, cinnamon, garlic, ginger and lentils.
  10. Sauté for about two minutes.
  11. Add the chicken stock and bring to a boil.
  12. Reduce heat, cover and simmer 40 minutes.
  13. Stir occasionally.
  14. While the lentils are cooking, sauté the onion in one tablespoon of oil for about 3 minutes.
  15. Add the vinegar, tomato paste, brown sugar, salt, pepper; then sauté for 2 minutes, hold to the side.
  16. When the lentils are done, add the onion mixture to the lentils, mix.
  17. Place chicken pieces on top of lentils; cover and simmer for another 30 minutes.

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