Chicken and lentil stew with cumin pitta

Ingredients

For the stew:
1 tbsp olive oil
1 small onion, chopped
2 tsp harissa
2 chicken breasts, chopped
1 tin of puy lentils, drained
2 carrots, peeled and cut into sticks
400ml vegetable stock
4 tbsp tomato puree
2 tbsp cranberry sauce
splash of white wine
1 tsp cornflour (dissolved in a little cold water)
1 tsp cinnamon
2 bay leaves
handful of chopped coriander
For the pittas (makes 4)
190g strong white flour
60g wholemeal flour
1/2 tbsp cumin seeds, toasted
1/2 tsp salt
1 tsp dried yeast
1/4 tsp granulated sugar
150ml warm water
1 tbsp olive oil

Preparation

1
1.Start by making the pittas. Mix the flours, cumin seeds and salt in a bowl. Separately dissolve the yeast and sugar in a little of the warm water
2
2. Make a well in the centre of the flour and add the yeast mixture, olive oil and enough of the remaining water and slowly incorporate the wet ingredients to make a firm but soft dough
3
3. On a floured surface knead the dough for a good 10 minutes (here's where you burn all your calories) or until smooth and elastic in texture. Place in an oiled bowl, cover and leave it to rise for 1 hour or until it has doubled in size. I like to wrap the bowl in a duvet, it works like a treat
4
4. Knock back the dough for 2-3 minutes, then cover and prove again for 5 minutes
5
5. Divide the dough into 4 and shape it into little rolls on a floured surface and with a rolling pin flatten the dough into the characteristic oval pitta shape. Cover and prove for 10 minutes
6
6. Preheat the oven to 220C and get started on the stew: in a heavy based pan let the oil get hot and brown the chicken. Remove from pan and set aside
7
7. Fry the onion and harissa until the onion softens. Add lentils and carrots and fry for a couple of minutes
8
8. Return the chicken to the pan and add all remaining ingredients. Cover and cook it on medium to low heat for about 30-50 minutes
9
9. Lightly cover a baking tray (or even better a clay baking stone if you have one) with flour and preheat in the oven for 5 minutes. Place the pittas on the hot baking tray and bake for 5-10 minutes or until they are puffed up.
10
10. Serve the stew with the pittas while they are still warm.
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About

Harissa chicken stew with cranberries and lentils. Homemade cumin pittas to go with it.

Yield:

2

Added:

Wednesday, November 19, 2014 - 4:50am

Creator:

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