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🍽️ Oriental Chicken with Lentils and Roasted Carrots

617 kcal · 30 min · 4 servings

Oriental Chicken with Lentils and Roasted Carrots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Peel one carrot and grate it coarsely.
  3. 3. Peel the remaining carrots.
  4. 4. Cut the remaining carrots in half crosswise.
  5. 5. Slice the carrot halves into sticks.
  6. 6. Rinse the chicken fillets.
  7. 7. Pat the fillets dry with kitchen paper.
  8. 8. Cut each fillet lengthwise into three strips.
  9. 9. Wash the parsley and dill.
  10. 10. Let the herbs drain.
  11. 11. Remove the leaves from the stems.
  12. 12. Roughly chop the herbs.
  13. 13. Take half of the cranberries and raisins.
  14. 14. Coarsely chop these fruits.
  15. 15. Roughly chop the peanuts.
  16. 16. Heat 1 tablespoon of oil in a pot over medium heat.
  17. 17. Add the grated carrots to the hot oil.
  18. 18. Sauté the carrots for about 1 minute.
  19. 19. Add the lentils to the pot.
  20. 20. Sauté the lentils for another minute.
  21. 21. Deglaze the mixture with broth.
  22. 22. Add the remaining raisins and cranberries.
  23. 23. Bring everything to a boil.
  24. 24. Cover the pot.
  25. 25. Simmer the lentils on medium heat for about 25 to 30 minutes.
  26. 26. Cook the lentils until they are soft.
  27. 27. Place the remaining carrots in a bowl.
  28. 28. Add a pinch of salt.
  29. 29. Add 1 tablespoon of oil.
  30. 30. Mix the carrots with the oil and salt.
  31. 31. Spread the carrots on a baking sheet.
  32. 32. Roast the carrots in the oven for about 20 to 22 minutes.
  33. 33. Roast the carrots until they are golden brown.
  34. 34. Place the herbs in a bowl.
  35. 35. Add the fruits to the bowl.
  36. 36. Add 1 tablespoon of oil.
  37. 37. Add ½ teaspoon of balsamic vinegar.
  38. 38. Mix the ingredients in the bowl.
  39. 39. Season the mixture with salt.
  40. 40. Season the mixture with pepper.
  41. 41. Heat 1 tablespoon of oil in a pan over high heat.
  42. 42. Sear the chicken on all sides for about 2 minutes.
  43. 43. Sear the chicken until it is golden brown.
  44. 44. Reduce the heat.
  45. 45. Place the lid on the pan.
  46. 46. Cook the fillets for about 6 minutes more.
  47. 47. Remove the carrots from the oven.
  48. 48. Add 1 tablespoon of butter to the lentils.
  49. 49. Season the lentils with balsamic vinegar.
  50. 50. Season the lentils with salt.
  51. 51. Season the lentils with pepper.
  52. 52. Arrange the carrots on plates.
  53. 53. Arrange the chicken on plates.
  54. 54. Arrange the lentils on plates.
  55. 55. Sprinkle the dish with the herb-raisin topping.
  56. 56. Sprinkle the dish with the peanuts.

Nutrition per serving