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Saffron Chicken with Lentils & Green Beans
Leftover roast chicken makes this very easy and it has wonderful, comfort food flavor!
What you need
- »«Chicken»«
- 2-3 cups cooked chicken, shredded or cut into bite-sized pieces
- 1 cup roast chicken pan drippings or 1 cup strong chicken broth
- 3/4 cup water
- 1/2 sweet onion, finely minced
- 1 large garlic clove, finely minced
- 2 tbl besan or whole wheat pastry flour
- 1 tsp sweet paprika
- 1 pinch saffron threads
- 1 tablespoon finely minced fresh basil leaves
- 1/4 - 1/3 cup plain yogurt
- 1/2 tsp kosher salt
- olive oil
- »«Lentils»«
- 1 cup french green lentils
- 1 3/4 cups water
- 1/2 sweet onion, finely minced
- 1 cup shredded cabbage
- 1-2 cups fresh green beans, cut into 1 inch pieces
- 1 tsp kosher salt
- black pepper to taste
- olive oil
How to make it
For Lentils
- Heat about 2 tbl olive oil in a 1 1/2 - 2 quart sauce pan
- When hot, add minced onion and 1/2 tsp kosher salt and cook over medium - medium high heat until golden brown
- Add cabbage, green beans and another 1/2 tsp salt and cook until cabbage is beginning to brown
- Add lentils and stir to coat with olive oil
- Add water, bring to a boil, cover and reduce heat to low
- Cook 40-50 minutes until liquid has been absorbed
For Chicken & Sauce
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- Heat about 2 tbl olive oil in a 12 inch skillet
- Add minced onion with 1/2 tsp kosher salt and cook over medium heat until softened and translucent
- Add garlic, paprika, saffron and flour and stir and cook briefly - about 3-5 minutes
- Add water and stir to blend, making sure no lumps remain
- Add pan drippings or broth and stir to blend well
- Add basil and chicken and simmer over low heat until hot - about 20-30 minutes
- When lentils are cooked and chicken is hot, remove chicken from heat and stir in yogurt - blend well
Serve lentils and chicken in separate warm bowls family style.
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