December 6, 2009
I was sure I had nearly a full bag of lentils in my pantry, but it turned out to be just half a cup. This turned out to be a happy mistake. Instead of the two full cups of lentils this recipe called for, I used a quarter of that and then filled in the rest with chunks of washed, but unpeeled, white potatoes from my farm share. They are perfect together, and create a really delicious Indian-inspired dish. Although there are green chiles in here, it’s not spicy, I promise.
I probably would have preferred the onions if I’d taken the time to caramelize them in some olive oil first. I also thought the flavor improved the second day, when my leftovers were reheated. Still, I will definitely make this recipe again, and it inspired me to think some more about other curry dishes for the Crock-Pot.
Crock-Pot Indian-Spiced Chicken with Lentils & Potatoes
Adapted from Indian Spiced Lentils with Chicken
½ c. lentils, picked through and rinsed
1 qt. potatoes (4-6 medium), washed and cut into chunks
1 medium onion, diced
1½ tsp. cumin
1 tsp. kosher salt
1 tsp. dried mustard
½ tsp. turmeric
4 cloves garlic, minced
1 4 oz. can chopped green chiles
1 small bunch fresh parsley, chopped
4 c. vegetable broth
1.5 – 2 lbs. boneless, skinless chicken thighs (or breasts, halved)
Place everything up to and including the vegetable broth in the slow cooker and give it a stir to combine. Lay the chicken on top. Cover and cook on high for 4 hours. Stir and serve over rice, if desired.
Note: the original recipe suggests leaving the lid off the Crock-Pot while it is still on high for the last few minutes of cooking if you feel there’s too much liquid left for your taste. I didn’t do this, but did use a slotted spoon to serve.