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Poussin chicken and lentil stew with smoked paprika and cumin

by Bart van der Lee
2623 views
Poussin chicken and lentil stew

This poussin chicken and lentil stew is a great wintery stew for those cold days when you need that little extra warmth and spice. The cumin and smoked paprika really give depth to this dish and make you want to dig in time after time.

Poussin chicken and lentil stew

Poussin chicken and lentil stew

Wintery stew of poussin chickens with puy lentils and spices
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Latin American
Keyword: chicken, lentils, stew
Servings: 4 people
Author: Bart van der Lee

Ingredients

For the poussin chickens

  • 3 poussin chickens
  • 25 gram butter

For the lentils

  • 200 gram lentils
  • 750 gram chicken stock
  • 4 fresh tomatoes
  • 1 shallot
  • 2 cloves garlic
  • 1 red chili
  • 25 gram tomato paste
  • 1 tsp smoked Paprika
  • 1/2 tsp cumin

Instructions

For the lentils

  • Rinse the lentils and cook with the chicken stock for about 10 minutes till they are half cooked.
  • Peel the tomatoes by pouring a kettle of boiling water on them and leave them for 15 seconds. Drain the water, let them cool down, and take off the skins. Chop them fine with a knife.
  • Chop the chili, shallot, and garlic and sweat in a nob of butter. Add the tomato paste, cumin, smoked paprika, and the chopped tomatoes. Cook this for about 5 minutes and add the lentils. cook 5 minutes more and set aside.

For the poussin chickens

  • Separate the chicken breasts and legs from the carcass or ask the butcher to do it.
  • Season the chicken with pepper and salt. Fry the breasts and legs in a pan with some oil on the skin side. Do this for about 5 minutes till the skin is crispy and brown. Remove the oil from the pan, add the butter and fry the chickens on both sides for about 5 minutes till they are golden brown.
  • Add the cooked lentils and stew this together for about 25 minutes un till the chicken is thoroughly cooked. Season with salt and pepper.
  • Garnish with lots of coarsely chopped parsley.
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