Chicken & Red Lentil Stew From Our Winner in the One Pot Wonders Competition

Kambrook's One Pot Wonder Collection competition ended in August, and we were so excited to have received hundreds of entries. Except for the small detail of then needing to select an overall winner. Let's just say it was difficult to do. There were a lot of wonderful entries and recipes submitted. But the entry that grabbed our attention was from Carly Wilson in Victoria.

'This is family friendly, healthy, delicious and easy and can be done in a big pot with tight fitting lid or slow cooker.'

A huge congratulations to Carly Wilson.

She won herself a set of four fantastic appliances: Kambrook Pressure Cooker, Kambrook Soup Maker, Kambrook Slow Cooker and a Kambrook Turbo Convection Oven.

Now as part of her entry, Carly submitted her delicious Chicken and Red Lentil Stew recipe. The addition of sumac in this recipe gives the stew a beautifully fragrant and citrus taste. We'll be making this recipe again. It's that good.

Here is what Carly had to say:

"I have adapted this recipe from an apricot chicken recipe I found. We are very healthy conscious and also shop by a strict budget so I am always looking for ways to put a healthy, budget friendly but delicious meal on the table.

Using chicken breasts means lower fat and adding the lentils provides bulk, texture and health benefits ... not to mention makes the stew go further! It is such a simple recipe to cook and I find it goes beautifully with mashed potato or rice in winter and in summer its quite nice with a serve of steamed vegies .... I must admit we even eat this cold with salad!

This dish brings fond memories of my family sitting around the table with big bowls of this stew ... dipping crusty bread into the thick sauce and seeing my daughter, who was 2 the first time she tried it, scrape every last morsel out of her bowl with a tiny crust of bread."

Chicken & Red Lentil Stew

INGREDIENTS

x4 chicken breasts
1 tablespoon olive oil
1 large red onion, cut into wedges
2 garlic cloves, finely chopped
3 teaspoons sumac
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 lemon, finely grated rind and juice
405 mil can of apricot nectar
1 cup dried red lentils
2 cups of chicken stock

DIRECTIONS

Cut each chicken breast diagonally into 3 pieces.
Heat oil in bottom of pan, cook chicken for two minutes each side then remove from pan.
Add onion and garlic, cook over low heat for 3 minutes then add sumac and herbs and salt cook for 1 minute.
Add Lemon rind and juice, apricot nectar and chicken stock.
Return chicken to pan and add lentils.
Pop on the lid and cook for 35 -40 minutes.
Stand for 5minutes before serving.
Serve with a side of vegies, mashed potato or rice.

In The Pressure Cooker:

The recipe can be made in the Kambrook Pressure Cooker by using the 'SAUTÉ’ setting for directions 1-5 above.
Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Press the ‘START/CANCEL’ button. Select the ‘SOUP/CURRY’ button and then press the 'SET TIMER' button until you reach 35 minutes on the screen. Select the ‘START/CANCEL’ button and allow to cook until the pressure cooker has switched off.
Release the pressure from the pressure cooker by turning the pressure release valve to the venting position. (Mix a teaspoon of cornflour with cold water and add the casserole to thicken if needed).
Serve with a side of vegies, mashed potato or rice.