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RECIPE:  COCONUT CHICKEN & LENTIL CURRY

Protein, fibre and buckets of exotic flavour......this might become a weekly favourite!

PREP TIME:  10 min

COOKING TIME:  50 min

SERVES:   4 

INGREDIENTS

FOR THE CURRY

 

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces

  • Salt to season the chicken

  • One 13.5 fl oz (400 ml) can coconut milk

  • 1 sachet TASTE OF LEBANON spice blend

  • 2 cloves garlic, minced

  • 2 red bell peppers, cut into bite sized pieces

  • Two 14-oz (400 g) can lentils*, drained and rinsed

  • 1 tsp salt (or to taste)

 

FOR SERVING/GARNISH

 

  • ¼ cup (50 g or 1.75 oz) chopped fresh spinach

  • 8-12 cherry tomatoes, sliced

  • ¼ cup (30 g or 1 oz) fresh cilantro (coriander), roughly chopped

  • thinly sliced limes to garnish (optional)

 

PREPARATION
WONDERBAG METHOD

 

For hands-free, energy-free slow cooking, let the pot sit a few hours in the Wonderbag for maximum flavor development.

 

1)  Season chicken pieces with salt and set aside.

 

2)  Add one sachet Taste of Lebanon to a pan with the coconut milk and garlic, whisk well to incorporate and simmer for 5 minutes.  

 

3)  Stir the chicken, bell pepper, lentils and salt and bring to a boil.

 

4)  Reduce heat to medium-low and simmer, covered, for 10 minutes.

 

5)  Seal your lidded pot in the Wonderbag for a minimum of 1 hour to finish cooking (can also be left up to 5 hours…no problem!).

CONVENTIONAL METHOD

 

1)  Season chicken pieces with salt and set aside.

 

2)  Add one sachet Taste of Lebanon to a pan with the coconut milk and garlic, whisk well to incorporate and simmer for 5 minutes.  

 

3)  Stir the chicken, bell pepper, lentils and salt and bring to a boil.

 

4)  Reduce heat to low and simmer, covered, for 45 minutes.

SERVE

Remove from heat (or Wonderbag) and stir in the chopped spinach, mixing well.

 

Spoon into individual serving bowls and top with tomato slices, cilantro (coriander)

 

Garnish with thin lime slices as desired.

Red bell peppers, red onion, raisins, almonds and fresh mint. Dressed with Taste of Lebanon spice blend mixed with olive oil, vinegar and honey. Click here to buy.

Recipe & Photo Credit:  Cathy Menees

MAKE IT VEGETARIAN:  

You can easily make this vegetarian by swapping the chicken out and replacing with 400 g button mushrooms.

CANNED/TINNED LENTILS

In the Netherlands, the can or jar sizes for lentils are not standard.  I’ve used 360g jars by Machandel, 400g cans by Albert Heijn, or 310g can by Bonduelle.  All are fine - it’s not an exact science, so just use 2 cans of whichever your store sells – don’t worry about being too precise on this one!

USING DRIED LENTILS

If you want to cook dried lentils instead of using canned, simply cook 1 cup (200g) of dried lentils according to directions on package, and that will yield enough cooked lentils for this recipe.

COOK'S NOTES

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