Dal de pois chiches, de poulet et de lentilles à la noix de coco

Épicé

avec riz basmati à la coriandre

7 min

Difficulté: 1/3

Indienne

Le lait de coco ajoute une richesse soyeuse à ce savoureux dal de pois chiches et de lentilles. Le riz herbacé et beurré et les pains plats grillés sont là pour absorber toute cette riche sauce! Ingrédients : Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Filets de poulet • Lait de coco (extrait de noix de coco, eau) • Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Tomates Roma • Riz basmati • Oignon rouge • Lentilles rouges • Épinards • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Mélange d’épices indien (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium) (moutarde) • Bouillon de légumes en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) (soya, sulfites) • Coriandre.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Gluten

Utensils

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Passoire

Casserole moyenne

Verre doseur

Pinceau à pâtisserie en silicone

Tags

Épicé

Ingrédients

Pois chiches

1 unit(s)

Lentilles rouges

0.5 cup

Riz basmati

0.75 cup

Lait de coco

1 unit(s)

Mélange d'épices à l'indienne

18 g

Purée de gingembre et d’ail

2 tbsp

Coriandre

7 g

Tomato

2 unit(s)

Oignon rouge

1 unit(s)

Bouillon de légumes en poudre

7.5 g

Pain plat

2 unit(s)

Bébés épinards

56 g

Filets de poitrines de poulet

310 g

Beurre

1 tbsp

Huile

1 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Preheat the oven to 450˚F. Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
Peel, then cut onion into 1/4-inch pieces.

Heat a large pot over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
Meanwhile, using a strainer, rinse lentils until water runs clear.
Drain and rinse chickpeas.
To the pot with onions, add ginger-garlic puree and Indian Spice Mix. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.

Add lentils, chickpeas, coconut milk and 3/4 cup (1 1/2 cups) water. Bring to a boil over high.
Once boiling, reduce heat to medium-low. Cook for 10-15 min, stirring often, until lentils soften.
Cut tomatoes into 1/4-inch pieces.
Roughly chop spinach.
Roughly chop cilantro.
Add vegetable stock powder, tomatoes and spinach. Cook for 2 min, stirring occasionally, until spinach is wilted. Season with salt and pepper.

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
Meanwhile, on an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp (1 tbsp) oil and season with salt.
Toast in the bottom of the oven for 3 min, until softened.

Transfer flatbreads to clean cutting board. Cut into wedges.
Add half the cilantro to rice. Fluff and mix in with fork.
Divide rice, dal and chicken between bowls.
Sprinkle remaining cilantro over top.
Serve flatbreads alongside.

If you've opted to add chicken breast tenders, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Meanwhile, toast flatbreads.