Servings: 4 people
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.
