Chicken and Lentils

Ingredients:
1 cup green lentils
1 small onion bite size dice
1 large carrot bite size dice
1/2 orange, red or yellow bell pepper bite size dice
4 cloves garlic minced
3 salad tomatoes bite size dice
1 medium potato bite size dice 2-4 chicken thighs (skinless optional) generous squeeze of tomato puree concentrate
large handful of fresh (coriander) cilantro chopped
Asian (Indian) Chicken seasoning spice
blend 2-3 tablespoons ground cumin
1 -2 teaspoons of chili powder
1 teaspoon curry powder
3 large bay leaf
1 table spoon flour
4 cups vegetable or chicken stock
2 tablespoons olive oil

season the chicken with spice blend, flour and pepper

On medium high heat brown the chicken thighs on both sides (3 mins each side) with 1 tables spoon of olive oil and remove from pan. Add second tablespoon of olive oil to the pan and add bell pepper, onion, garlic, carrot, potato, lentils stirring frequently for 4 mins. Add chili powder and cumin to taste, curry, bay leaf half of the tomatoes and squeeze of tomato puree stir for 2 mins and add stock. Return the chicken to the pan. Cover reduce heat to low medium and simmer for 45 mins.

Just before serving add chopped coriander (cilantro) and remaining tomatoes.

Asparagus Risotto w/ Prosciutto Wrapped Lemon and Herb Chicken

Asparagus Risotto
Ingredients:
2 cups Arborio rice
1 cup button mushroom cut in half
1 bunch of Asparagus cut into 1 inch pieces
1 1/2 cups of shredded Gruyere and Medium cheddar cheese and Parmesan cheese
1 cup diced onions
3 cloves minced garlic
1 cup white wine
5 cups of chicken or vegetable stock
1 tablespoon olive oil

saute asparagus and mushrooms till golden. saute olive oil, onions, garlic and rice in pan till onions are translucent. Add cup of wine still till liquid is absorbed. Add 1 cup chicken stock till liquid is absorbed and repeat till stock is gone. Stir in asparagus and mushroom mixture and cheese blend. Add salt at end as stock tends to be salty.

Prosciutto wrapped Lemon and Herb Chicken Breast Ingredients:
3 Boneless Skinless Chicken Breast (pounded thin) Cut in half length wise
6 slices of Prosciutto
2 minced garlic cloves
Zest of 1 lemon
Tablespoon cumin teaspoon
Tablespoon dried mixed herbs
pinch of poultry seasoning
salt, pepper to taste
Juice of Lemon
drizzle of Olive oil
splash of white wine
6 sprigs of flat leaf parsley

Mix everything except Chicken, parsley and Prosciutto in a bowl.
Coat the chicken and chill for 1-2 hours.

Before sauteing lay a sprig of parsley over chicken and wrap in prosciutto. Add wrapped chicken to hot pan with 1 tablespoon of olive oil after 3 mins add a splash of white wine. saute on both sides and remove from pan when prosciutto is crispy.

Chicken pairs well with risotto, pasta, over salad or with vegetables.