I always feel the need to apologize for not taking pictures (when I do this) during daylight hours but with winter time here and some late night dinners… I have to work with what I’ve got.
As you know, I’m doing a joint giveaway with my awesome friend Lauren Kelly who wrote the following book:
Our giveaway is this Friday and the details are listed on my Facebook page on how to enter. I jumped at the chance to try some recipes from this book. So far, both recipes have knocked my socks off! Yesterday I made her oatmeal cookie bars – to die for. Last night for dinner, I made this Indian Style Chicken with Lentils and my all time fave Chobani. Everyone loved it and we had no leftovers! {good sign.}
INGREDIENTS | SERVES 4–6
1 cup lentils (I used pre-cooked lentils from Trader Joe’s last night.)
3 cups water
1⁄2 teaspoon salt
1 teaspoon pepper
2 cloves garlic, peeled and minced (I used 4 but I love garlic)
1 medium onion, peeled and finely minced
2 tablespoons lemon juice
1 teaspoon cumin
1⁄4 teaspoon red pepper flakes
1⁄2 cup chopped fresh parsley
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup plain Chobani Greek low fat yogurt
1 tablespoon curry powder
1 teaspoon Tabasco sauce (I used Sriracha)
Directions:
- Preheat broiler. Line a baking sheet with aluminum foil.
- Place the lentils and water in a saucepan. Bring to a boil, reduce heat, and simmer.
- Just before the lentils are cooked (when barely tender, after about 25 minutes), add 1⁄4 teaspoon salt, pepper, garlic, onion, lemon juice, cumin, red pepper flakes and parsley.
- Toss the chicken with the yogurt, curry powder, remaining salt, and Tabasco sauce. Place chicken on foil-lined baking sheet and broil for 5 minutes per side.
- Mix the chicken into the lentils and serve with rice.
— Knead to Cook