This quick version of a traditional chicken and lentil stew is perfect for a comforting and hearty dinner
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Other |
| Preparation | Moderate |
| Calories | 448 |
| Fat | 23.6g |
| Saturates | 6.6g |
| Protein | 26g |
| Carbs | 37g |
| Sugars | 8.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFWash then soak the lentils for 10 minutes. Meanwhile, shred the chicken. Finely slice the ginger. Finely chop the chilli.
Heat the oil in a large pot over a medium-high heat. Add the ginger and dry spices to the pot and sauté until fragrant, approx. 1 minute. Stir in the tinned tomatoes and chilli. Add in the chicken stock and bring to a boil. Add in the soaked lentils and the oats. Season to taste. Lower the heat and cook for 15-20 minutes until tender and soft.
Meanwhile, toast 1 tsp garam masala in a dry pan over a low heat for 1-2 minutes. Roughly chop the coriander. Slice the lemon into wedges.
Once the haleem is cooked, increase to a high heat and add the shredded chicken breasts. Adjust the seasoning, if necessary.
Ladle the haleem into individual bowls and top with the fresh coriander, fried onions and garam masala. Serve with lemon wedges on the side.
