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Chicken and lentil stew with cumin pitta

 
One serving costs about $4.66 One serving costs about $4.66

$4.66 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 fall,winter,dairy-free,healthy,dairy free lunch,soup,main course,main dish,dinner
spoonacular Score:90%

Spoonacular Score: 90%

 

Chicken and lentil stew with cumin pitta might be just the main course you are searching for. This recipe makes 2 servings with 1696 calories, 119g of protein, and 25g of fat each. For $4.66 per serving, this recipe covers 71% of your daily requirements of vitamins and minerals. If you have cornflour, olive oil, cranberry sauce, and a few other ingredients on hand, you can make it. 1 person found this recipe to be tasty and satisfying. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a tremendous spoonacular score of 89%. If you like this recipe, you might also like recipes such as Cumin Lentil Barley Stew, Lentil & Chicken Stew, and Chicken & lentil stew with gremolata.

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. You could try Robert Hall Cabernet Sauvignon. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 19 dollars per bottle.

Robert Hall Cabernet Sauvignon

The intense dark ruby red color of the Cabernet Sauvignon is reflective of this full-bodied, flavorful wine. The core of black currant and hints of cedar and spice along with cocoa aromas echoed by rich persistent flavors of plush ripe fruit, dark chocolate and anise are all supported by balanced rich velvety tannins.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp olive oil
olive oil
1 small
1 small onion
onion
2 tsps
2 tsps harissa
harissa
2
2  chicken breasts
chicken breasts
1 can
1 can canned lentils
canned lentils
2
2  carrots
carrots
13.53 fl. oz
13.53 fl. oz vegetable stock
vegetable stock
4 Tbsps
4 Tbsps tomato puree
tomato puree
2 Tbsps
2 Tbsps whole cranberry sauce
whole cranberry sauce
1 Tbsp
1 Tbsp white wine
white wine
1 tsp
1 tsp cornflour
cornflour
1 tsp
1 tsp cinnamon
cinnamon
2
2  bay leaves
bay leaves
1 handful
1 handful fresh coriander
fresh coriander
6.7 oz
6.7 oz white flour
white flour
2.12 oz
2.12 oz wholemeal flour
wholemeal flour
0.5 Tbsps
0.5 Tbsps cumin seeds
cumin seeds
0.5 tsps
0.5 tsps salt
salt
1 tsp
1 tsp dried yeast
dried yeast
0.25 tsps
0.25 tsps granulated sugar
granulated sugar
5.07 fl. oz
5.07 fl. oz water
water
1 Tbsp olive oil
1 Tbsp
olive oil
1 small onion
1 small
onion
2 tsps harissa
2 tsps
harissa
2  chicken breasts
2
chicken breasts
1 can canned lentils
1 can
canned lentils
2  carrots
2
carrots
13.53 fl. oz vegetable stock
13.53 fl. oz
vegetable stock
4 Tbsps tomato puree
4 Tbsps
tomato puree
2 Tbsps whole cranberry sauce
2 Tbsps
whole cranberry sauce
1 Tbsp white wine
1 Tbsp
white wine
1 tsp cornflour
1 tsp
cornflour
1 tsp cinnamon
1 tsp
cinnamon
2  bay leaves
2
bay leaves
1 handful fresh coriander
1 handful
fresh coriander
6.7 oz white flour
6.7 oz
white flour
2.12 oz wholemeal flour
2.12 oz
wholemeal flour
0.5 Tbsps cumin seeds
0.5 Tbsps
cumin seeds
0.5 tsps salt
0.5 tsps
salt
1 tsp dried yeast
1 tsp
dried yeast
0.25 tsps granulated sugar
0.25 tsps
granulated sugar
5.07 fl. oz water
5.07 fl. oz
water

Equipment

baking pan
baking pan
rolling pin
rolling pin
bowl
bowl
oven
oven
baking pan
baking pan
rolling pin
rolling pin
bowl
bowl
oven
oven


Instructions

1.Start by making the pittas. Mix the flours, cumin seeds and salt in a bowl. Separately dissolve the yeast and sugar in a little of the warm water 2. Make a well in the centre of the flour and add the yeast mixture, olive oil and enough of the remaining water and slowly incorporate the wet ingredients to make a firm but soft dough 3. On a floured surface knead the dough for a good 10 minutes (here's where you burn all your calories) or until smooth and elastic in texture. Place in an oiled bowl, cover and leave it to rise for 1 hour or until it has doubled in size. I like to wrap the bowl in a duvet, it works like a treat 4. Knock back the dough for 2-3 minutes, then cover and prove again for 5 minutes 5. Divide the dough into 4 and shape it into little rolls on a floured surface and with a rolling pin flatten the dough into the characteristic oval pitta shape. Cover and prove for 10 minutes 6. Preheat the oven to 220C and get started on the stew: in a heavy based pan let the oil get hot and brown the chicken. Remove from pan and set aside 7. Fry the onion and harissa until the onion softens. Add lentils and carrots and fry for a couple of minutes 8. Return the chicken to the pan and add all remaining ingredients. Cover and cook it on medium to low heat for about 30-50 minutes 9. Lightly cover a baking tray (or even better a clay baking stone if you have one) with flour and preheat in the oven for 5 minutes. Place the pittas on the hot baking tray and bake for 5-10 minutes or until they are puffed up. 10. Serve the stew with the pittas while they are still warm.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.57
Ingredient
1 tablespoon olive oil
1 small onion
2 teaspoons harissa
2 chicken breasts
1 can canned lentils
2 carrots
400 milliliters vegetable stock
4 tablespoons tomato puree
2 tablespoons whole cranberry sauce
1 tablespoon white wine
1 teaspoon cinnamon
2 bay leaves
1 handful fresh coriander
190 grams white flour
60 grams wholemeal flour
½ tablespoons cumin seeds
1 teaspoon dried yeast
Price
$0.17
$0.15
$0.45
$4.01
$1.21
$0.21
$1.29
$0.14
$0.12
$0.20
$0.11
$0.04
$0.13
$0.25
$0.11
$0.39
$0.15
$9.13

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
1634 Calories
119g Protein
17g Total Fat
247g Carbs
100% Health Score
Limit These
Calories
1634
82%

Fat
17g
27%

  Saturated Fat
2g
18%

Carbohydrates
247g
82%

  Sugar
19g
21%

Cholesterol
144mg
48%

Sodium
1791mg
78%

Alcohol
0.77g
4%

Get Enough Of These
Protein
119g
239%

Folate
1284µg
321%

Fiber
75g
302%

Manganese
5mg
262%

Vitamin A
11138IU
223%

Vitamin B1
3mg
213%

Selenium
141µg
202%

Vitamin B3
38mg
192%

Phosphorus
1714mg
171%

Vitamin B6
3mg
161%

Iron
24mg
136%

Magnesium
408mg
102%

Potassium
3553mg
102%

Zinc
13mg
90%

Vitamin B5
9mg
90%

Copper
1mg
81%

Vitamin B2
1mg
80%

Vitamin K
32µg
31%

Vitamin C
23mg
28%

Vitamin E
4mg
28%

Calcium
223mg
22%

Vitamin B12
0.45µg
8%

Vitamin D
0.23µg
2%

covered percent of daily need

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