Jamie Geller Introduces her recipe for Spiced Lentils with Black Rice and Chicken
Slow Cooker Spiced Lentils with Black Rice and Chicken
Servings
6 Servings
Ingredients
- 2 boneless skinless chicken breasts cut into 1-inch pieces, about 1 pound
- 1 cup lentils
- 1 cup black japonica rice
- 1 14.5-ounce can diced tomatoes
- 1 red onion diced
- 3 cups chicken broth
- 1 bay leaf
- 2 Cloves garlic minced
- 1 tablespoon fresh grated ginger or 1/2 teaspoon ground ginger
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/4 Teaspoon ground cloves
- 1/4 teaspoon black pepper
- kosher salt
Instructions
Preparation
- Combine all ingredients in slow cooker and stir. Cook on high for 4 hours. Season to taste with salt.
Should be dried
IS the lentils dry or canned?
Hi Miriam – I now make a chicken chulent ALL the time. It’s my new Somewhat Sephardic Style Chulent on page 214 in my new book JOY of KOSHER Fast, Fresh Family Recipes buy it here: http://amzn.to/1aVQEOi instead of beef flanken I use chicken legs – it’s amazing – loaded with sweet potatoes, brown rice (and/or barley), garlic and onions and spiced with cumin, turmeric, all spice and cinnamon – YUM, YUM, YUM!
YAY YAY YAY!!!!
looking for a chicken in a crockpot recipe that can sit till shabbos lunch, after shul. not just a beef cholent.
Loved this recipe! Just devoured it for dinner and I can’t wait to have the leftovers for dinner another night this week 🙂 Wonder if I can use it in another recipe…?
AHHH I am SO! happy! Thanks for letting us know!
hey Funkyfrum!!! who else would respond? :-)!! first ingredient is 2 boneless skinless chicken breasts, cut into 1-inch pieces, about 1 pound … also for sure white or brown will work (you may need a touch more cooking time with the brown — just give it a taste after 4 hours) – I love brown rice!! let us know how you like it. J
Jamie, you replied to languagegirl that the chicken needs to be cooked properly but I don’t see any mention of chicken other that the broth! Also would regular white or brown rice work?
Thanks! It’s amazing that you respond to everyone personally.
Hi – ok this is kinda tricky especially since I haven’t tested it. As a general rule of thumb the temperature of a slow cooker set to high is about 200 degrees F (a slow cooker set to low is about 170 degrees F). You can put all of the ingredients in a pot, set your oven to 325 degrees F and check it in about 1 hour. You want to make sure the chicken, rice and lentils are cooked through. You may need to add more broth if too much has evaporated and the lentils and rice are not yet fully cooked. Continue to check every 15 to 20 minutes for doneness.
I don’t have a slow cooker. If I put it all in a pot and bake it for 4 hours on 350, would that do?
I made this recipe for Shabbat,and it was very well received by my family. It was similar to chulent, but in a class of its own.