Home > Quick midweek meals > Chicken thighs with curried leeks and lentils
By: Pollyanna Coupland
Food producer, delicious.
- Published:16 Nov 23
- Updated:9 May 24
- Test kitchen approved
This comforting bowl of creamy curried lentils, soft sweet leeks and juicy chicken thighs is just what you need on a cold day.
Have you tried Marmite chicken with cacio e pepe butter beans?
Easy- December 2023
Test kitchen approved
- Serves 4
- Hands-on time 35 min
This comforting bowl of creamy curried lentils, soft sweet leeks and juicy chicken thighs is just what you need on a cold day.
Have you tried Marmite chicken with cacio e pepe butter beans?
- Gluten-free recipes
Nutrition: Per serving
- Calories
- 698kcals
- Fat
- 39g (17g saturated)
- Protein
- 42g
- Carbohydrates
- 32g (11g sugars)
- Fibre
- 10g
- Salt
- 0.3g
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Ingredients
- Dash vegetable oil
- 4 large chicken thighs
- 2 banana shallots, finely sliced
- 3 garlic cloves, finely sliced
- 2 leeks, sliced
- 1 tbsp mild curry powder
- 40g sultanas
- 150ml white wine
- 2 x 400g tins green lentils
- 150ml double cream
- Handful fresh coriander leaves to garnish
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Method
- Heat the oil in a large frying pan over a medium-high heat, then add the chicken thighs, skin-side down, and cook until crisp and golden (about 5-8 minutes). Transfer to a plate, then add the shallots, garlic, leeks and curry powder to the pan. Cook for 5 minutes, stirring, then add the sultanas and wine and leave to simmer until reduced by half.
- Drain the lentils, collecting the liquid from one of the tins. Add the liquid to the pan of leeks with the cream, then return the chicken, skin-side up, and cover. Simmer for 15 minutes until the chicken is cooked through – the juices should run clear when a knife is pushed into the thickest part of the thigh by the bone.
- Remove the lid, push the chicken to one side and stir in the lentils. Simmer for 5 more minutes to reduce the sauce a little and heat the lentils. Taste and season if needed, then serve scattered with coriander.
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- Recipe from December 2023 Issue
Nutrition
Nutrition: per serving
- Calories
- 698kcals
- Fat
- 39g (17g saturated)
- Protein
- 42g
- Carbohydrates
- 32g (11g sugars)
- Fibre
- 10g
- Salt
- 0.3g
delicious. tips
We’ve used tinned lentils here for speed and ease, but cooked dried lentils work just as well. Simmer 270g green lentils in a pan of water with half a carrot and 2 bay leaves for 25-30 minutes until tender. Save the stock – you need 130ml to cook the leeks in.
Perfect for moving dishes straight from the oven to the table, this two-piece casserole set comes in a vibrant red colour and includes a 20cm round casserole and 24cm shallow casserole.
£129 | Buy nowSee all at ProCook
Price correct April 2024
Buy ingredients online
Recipe By:
Pollyanna Coupland
Food producer, delicious.
- Published:16 Nov 23
- Updated:9 May 24
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