Chicken, red lentil and vegetable ragout

chicken drumsticks

chicken ragoutThis recipe is cooked by braising – probably one of the healthiest methods of cooking. The liquid is thickened by the lentils which provide extra protein, fibre and micronutrients. Adding diced carrots or extra legumes such as cooked butter beans also add extra value to the dish.


Serves: 4

Total time: 40 minutes


  • 1 tblsp Olive oil
  • 600 ml Chicken Stock
  • 1/2 Cup Lentils (red split)
  • 4 Chicken fillets
  • 2 Carrots (washed and diced)
  • 1 Bunch Baby spinach leaves


  • Pan fry the chicken whole (or pieces) in the hot oil in a large frying pan. Turning once
  • Peel and dice the onion roughly. Wash and dice the carrot roughly
  • Add the onions and carrots to the chicken. Fry for a few minutes
  • Add the liquid, stir. Add the lentils, stir
  • Bring to the boil
  • Turn down the heat and continue to simmer for 15 – 25 minutes or until the chicken and lentils are thoroughly cooked and sauce is thickened
  • Add washed spinach approx. 5 minutes before end of the cooking time
  • Taste and season as required
  • Adjust thickness of ragout, by adding more liquid or more lentils. Continue to cook until lentils are soft
  • Serve with a vegetable of your choice and some rice, pasta or chunky bread
  • Note: Make sure the chicken is well cooked before serving