I don’t usually cook chicken during the week but I was in a rush one day last week and had a fresh whole chicken on hand. This came out so good I had to share! The sage and the black lentils lifted the chicken onto a whole different plane. If you’ve never had black lentils, you’re in for a treat. They are tiny with a slightly firm texture. And they cook quickly, with no need for pre-soaking.
I heated up the leftover chicken and lentils with cooked brown rice flavored with turmeric. As with most recipes containing beans, it was even better the next day.
Recipe: Chicken with Black Lentils, Carrots and Sage
- 1 tablespoon oil
- 2 onions, peeled and sliced
- 2 cloves fresh garlic, cut coarsely
- Whole chicken
- About 5 fresh sage leaves
- 1 cup black lentils, sorted and washed
- 4 carrots, peeled and cut into rounds
- Heat the oil in a large pot and add onions. Saute for 5 minutes.
- Add chicken and other ingredients.
- Add 3 cups of water, more if you want extra broth. Make sure the lentils lie below the surface of the water.
- Heat to boiling and simmer until chicken is cooked, about an hour and 15 minutes. Cut into the thigh, and if the juice runs clear it’s done. Or use a meat thermometer, the internal temperature should reach 160 degrees F.
Preparation time: 10 minutes
Cooking time: 1 hour(s) 15 minute(s)
Dietary restriction: Kosher, Gluten-Free
Number of servings (yield): 6
Note: A reader suggested the slow cooker, and that is an excellent idea. Cook on low for 5-7 hours. Or in a pressure cooker for 25 minutes at high pressure.