Chicken, Red Pepper & Lentil Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Brown the chicken. Spray a large saucepan with cooking spray and brown the diced chicken in batches for 3–4 minutes. Transfer to a plate; it does not need to be cooked through yet.

Step 2

2. Cook the vegetables. Add the onion and carrots to the pan and cook for 4–5 minutes. Add the garlic and red pepper and cook for another minute.

Step 3

3. Add the spices. Stir in the cumin, smoked paprika, thyme, turmeric and black pepper. Cook for 30 seconds.

Step 4

4. Build the stew. Add the rinsed lentils, chopped tomatoes, tomato purée, stock and browned chicken. Stir well and bring to a gentle boil.

Step 5

5. Simmer. Cover and cook over low heat for 25–30 minutes, stirring every 5–10 minutes so the lentils do not stick. Add a little water if necessary.

Step 6

6. Check doneness. The lentils should be soft, the carrots tender and the chicken cooked through. For food safety, the centre of the chicken should reach 75°C for 30 seconds, or an equivalent safe time-temperature combination. 

Step 7

7. Bake the baguettes. Follow the packet instructions. If the stew is too thick, add a splash of hot water; if too thin, simmer uncovered for a few minutes.

Step 8

8. Serve. Adjust the seasoning, garnish with parsley if desired, and divide into four portions. Serve each with one-quarter of the baguette quantity.