Vegetable Lentil Stew with Chicken

Ingredients

• 1 chicken (ca. 1.2 kg)
• 1 onion
• 4 Carrots
• 2 tbsp Rapeseed oil
• 250 g mountain lentils
• 200 g passata
• Salt
• pepper (ground)
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp Sweet paprika powder
• freshly grated nutmeg

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash and pat dry the chicken, cut into 6-8 pieces. Peel and dice the onion. Peel the carrots and slice them diagonally about 2 cm thick.

3. 3.

   Heat the oil in a large ceramic pot and brown the chicken pieces on all sides. Remove and sauté the onion in the same oil. Add the carrots and cook briefly. Rinse the lentils under cold water, add to the pot with about 400 ml water and the passata. Return the chicken pieces to the stew, cover and roast in the oven for about 40 minutes.

4. 4.

   Remove, season with salt, pepper, cumin, coriander, paprika and nutmeg, taste and adjust. Reopen the oven and cook for another 10 minutes.

5. 5.

   Let it cool slightly before serving.