Chicken Poached in Cardamom Milk with Lentils
Ingredients:
- 4 chicken legs, cleaned and trimmed of excess fat
- 1 large onion, chopped roughly
- 2 celery stalks, chopped roughly
- 2 carrots, peeled and chopped roughly
- 3-4 garlic gloves, peeled and crushed
- 4-5 cups of milk
- 9-10 cardamon pods, crushed slightly
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped carrot
- 3/4 cup finely chopped celery
- 1 cup green lentils
Prep:
- In a deep saute pan or heavy pot, saute chicken in olive oil over high heat until nicely browned. Remove and cover.
- Add onion, celery, and carrots and saute for about 10 minutes. Add garlic and cardamon, and saute for 1-2 minutes.
- Add chicken back and add enough milk to barely cover the chicken. Bring to a simmer and cook very slowly over low heat until internal temperature reaches 160 (it will continue cooking with the heat off). Remove chicken and cover.
- Meanwhile, saute finely chopped onion, carrot, and celery in a medium sized pot in olive oil over med-high heat for about 5 minutes until slightly wilted.
- Add lentils and cook according to label instructions.
- As lentils are nearing their finish, add some strained milk from the chicken mixture to add some creaminess.
Sources:
Chicken: Free Bird via Green Grape Provisions
