A lovely slow cooked chicken, lentil and brown rice recipe served with nice fresh bread or rolls.
Prep: 40 mins
Cook: 4 hrs
4 hrs 40 mins
Yields: 6-8 Servings
1 Tablespoon Olive Oil
4 cups Chicken Stock
4 – 6 Chicken Legs
800g (2 tins) diced Tomatoes
2 Celery Stalks (Chopped)
1 cup dried red lentils
1 Onion (Finely Chopped)
1 can Barlotti Beans
2 Carrots (Chopped)
1/3 cup Brown Rice
2-4 Garlic Cloves (Crushed)
1 Tablespoon grated Ginger
1 Teaspoon Ground Cumin
Juice 1 Lemon (optional)
Coriander leaves to serve (optional)
1 Teaspoon Ground Coriander (optional)
1 Teaspoon Dried Chilli Flakes (optional)
1Heat oil in a large saucepan on high. Fry chicken 8-10 minutes, turning till browned. Transfer to plate.
2Reduce heat, sauté celery, onion, carrots and garlic for 4-5 minutes. Stir in cumin, coriander, chilli & ginger. Cook 1 minute.
3Poor stock into the slow cooker along with tomatoes, lentils, beans and chicken. Transfer veggies to slow cooker, stir all ingredients together and cook on high for 2-3 hours. (Depending on the heat of your slow cooker).
4Remove chicken legs and remove meat from bones & shred a little, return the meat to the ingredients. Add rice, stir and leave cook for another 1 hour or until thicken to your liking. (If it gets too thick, just add some water).
5Stir in lemon juice if using it.
6Serve topped with coriander leaves if using.
1I roughly chop the veggies & then put them in my electric veggie chopper.