Ingredients
- Orange/yellow lentils 200g
- Cooked chicken breast from Spinneys Deli 300g
- Fresh ginger 5cm piece
- Red chilli 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Garam Masala 2 tsp
- SpinneysFOOD Chilli Powder 1 tsp
- SpinneysFOOD Whole Peeled Italian Tomatoes 1 x 400g tin
- Chicken stock 750ml
- Rolled oats 60g
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Freshly ground, to taste
- SpinneysFOOD Coriander A handful
- Lemon 1
- بصل مقلي مقرمش To serve
Nutrition (Per serving)
- 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."
Chicken haleem
Middle Eastern 10 Mins Prep · 20 Mins Cook
- Wash 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.