Chicken and lentils from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 650) by Mark Bittman

  • whole chicken
  • cinnamon sticks
  • ground coriander
  • garlic
  • fresh ginger
  • brown lentils
  • onions
  • parsley or cilantro
  • tomatoes
  • EYB Comments

    Can substitute ground ginger for ginger, chicken parts for whole chicken, and green lentils for brown lentils.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground ginger for ginger, chicken parts for whole chicken, and green lentils for brown lentils.

  • whitewoods on March 18, 2019

    They described this as spicy--so I was a little wary because I don't really like spicy food. However, I do like garlic and ginger--so I doubled the amount of those two. But then I was afraid to use a whole teaspoon of coriander--so I just put in about 3/4 teaspoon of it, but I needn't have worried. The end result wasn't anything that I would refer to as spicy. Did smell nice though, thanks to the coriander. Maybe I didn't really use enough salt and pepper either.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.