1907 – Spice-Rubbed Chicken with Reddish Lentil Dal

Hootinanny 0

Source

Food preparation Light

Yield

Acts 4 (serving size: 1 poultry thigh, about 1 cup lentil dal, and 1/4 cup tomatoes)

Ingredients

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Ingredient Quantity

two

Ingredient Unit

Ingredient Title

canola oil, divided

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Ingredient Quantity

1

Ingredient Device

Ingredient Name

finely cut onion

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Ingredient Volume

3

Ingredient Name

garlic cloves, minced

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Ingredient Amount

1/2

Ingredient Unit

Ingredient Name

ground turmeric, split

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Ingredient Quantity

0.25

Ingredient Unit

Ingredient Title

ground red pepper

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Ingredient Quantity

3

Ingredient Device

Ingredient Name

water

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Ingredient Quantity

1

Component Unit

Ingredient Name

dried out red lentils

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Component Quantity

2

Ingredient Name

dried out bay leaves

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Component Quantity

7/8

Ingredient Unit

Ingredient Name

kosher salt, separated

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Ingredient Quantity

five

Ingredient Unit

Ingredient Title

fresh baby spinach

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Ingredient Quantity

3/4

Ingredient Device

Ingredient Name

ground cumin

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Ingredient Quantity

1/2

Ingredient Unit

Ingredient Title

ground coriander

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Component Quantity

1/2

Ingredient Unit

Ingredient Name

freshly ground dark pepper

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Ingredient Amount

1/4

Ingredient Unit

Component Name

dried ground ginger

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Ingredient Quantity

4

Component Name

(4-oz. ) skinless, boneless chicken thighs

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Component Quantity

1

Ingredient Unit

Ingredient Name

halved cherry tomato vegetables

Nutrition Data

Nutrition Nutrient

Nutrition Quantity

403

Nutrition Nutritional

Nutrition Quantity

12

Nourishment Unit

Nutrition Nutrient

Nutrition Quantity

1

Nutrition Device

Nutrition Nutrient

Diet Quantity

10

Nutrition Unit

Nutrition Nutrient

Nutrition Volume

38

Nutrition Unit

Nourishment Nutrient

Nutrition Quantity

thirty six

Nutrition Unit

Nutrition Nutritional

Nutrition Quantity

9

Nourishment Unit

Nutrition Nutrient

Nutrition Quantity

4

Nutrition Device

Nutrition Nutrient

Nutrition Quantity

0

Nutrition Device

Nutrition Nutrient

Nourishment Quantity

555

Nutrition Unit

Nutrition Nutrient

Nutrition Volume

8

Nutrition Unit

Nutrition Nutrient

Nutrition Amount

13

Nutrition Unit

Recipe Time

Recipe Label Textual content

Active

Recipe Time Period

1200

Formula Label Text

Total

Recipe Period of time

2700

Recipe Directions

Instructions

Heat a large saucepan more than medium heat. Add 1/2 tablespoons oil; swirl to coating. Add onion; cook 3 mins, stirring occasionally. Add garlic; prepare 2 minutes, stirring frequently. Include 1 teaspoon turmeric and reddish colored pepper; cook 30 seconds, mixing constantly. Stir in water, lentils, and bay leaves; bring to the boil. Reduce heat, and simmer until thick and creamy, regarding 25 minutes. Discard bay simply leaves. Stir in 1/2 teaspoon in addition 1/8 teaspoon salt. Gradually include spinach, stirring until spinach wilts.

Instructions

Meanwhile, combine remaining 1/2 tsp turmeric, remaining 1/4 teaspoon sodium, cumin, coriander, black pepper, plus ginger. Sprinkle evenly over each sides of chicken thighs. Warmth a large skillet over medium-high temperature. Add remaining 1/2 tsps oil; swirl to coat. Include chicken to pan; cook 5 mins on each side or till done. Serve chicken with lentil dal and tomatoes.

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