Braised Chicken and Lentils
1 large carrot
1 small celery stalk
1 small onion
1 small garlic clove
2 large chicken legs
salt
olive or salad oil
1 tsp curry powder
1/2 c. dry lentils
1 14-1/2 to 16-oz. can stewed tomatoes
2 tbsp chopped parsley
About 1-1/4 hours before serving, dice carrots, celery and onion.
Mince garlic. Remove skin from chicken legs. Sprinkle with 1/4
teaspoon salt.
In 10-inch skillet, over medium high heat, in 1 tablespoon hot olive
or salad oil, cook chicken legs until browned on both sides. Remove
chicken to plate. In drippings remaining in skillet and 1 tablespoon
additional olive or salad oil, cook carrots, celery, onion and garlic
until lightly browned. Stir in curry powder. Cook 1 minute.
Add lentils, 3/4 teaspoon salt and 1-1/2 cups water to skillet with
vegetables. Over high heat, heat to boiling. Reduce heat to low. Cover
and simmer 20 minutes or until lentils are almost tender.
Stir in stewed tomatoes. Return chicken to skillet. Over high heat,
heat to boiling. Reduce heat to low. Cover and simmer 20 minutes or
until lentils are tender and juices run clear when chicken is pierced
with a knife. Stir in chopped parsley. Makes 2 servings, 560 calories
each.
Blessings,
Sherri
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