Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter or extra virgin olive oil

  2. 1 whole chicken (3 to 4 pounds), trimmed of excess fat

  3. 1 1/2 tablespoons curry powder or garam masala

  4. 1 tablespoon chopped ginger

  5. 1 teaspoon chopped garlic

  6. 2 large carrots, peeled and cut into chunks (or 4 small-to-medium carrots)

  7. 2 leeks chopped and washed

  8. 4 spring onions, peeled and roughly chopped

  9. 1 cup lentils, well-rinsed

  10. salt and freshly ground black pepper, to taste

  11. 4 cups chicken stock or water

  12. minced fresh parsley or cilantro leaves for garnish

Instructions Jump to Ingredients ↑

  1. Heat the butter or oil over medium-high heat in a large casserole or Dutch oven that can later be covered. When the butter melts or the oil is hot, put the chicken in the pot, breast side down. Cook 5 to 10 minutes, adjusting the heat so bird browns without burning; turn on each of its sides and brown a bit more, then turn breast side up.

  2. With the heat at medium, add the spices, vegetables, lentils, salt and pepper, and stock. Cover and simmer over low heat, checking occasionally to make sure the lentils do not dry out (add a little water if necessary). The chicken and lentils will be done about 45 minutes later (an instant-read thermometer inserted into the meaty part of the thigh will measure at least 155dgF to 165dgF); remove it to a platter.

  3. Let the chicken rest for a few minutes, then carve it and surround it with the lentils and vegetables; garnish and serve.


Send feedback