Chili chicken on creamed lentils

Name: Chili chicken on creamed lentils
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 TEASPOON Tabasco; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Oil; 12 Chicken drumsticks (approx. 80 g each); 1 Onion; 150 g Celery; 7-10 Tbsp Salt; 350 g red lentils; 1 TABLESPOON medium hot mustard; 400-500 ml Vegetable broth; 200 g Whipped cream; 7-10 Tbsp Pepper; 1 TEASPOON Sambal Oelek; 7-10 Tbsp coarse pepper; 7-10 Tbsp Celery leaves

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 TEASPOON Tabasco
7-10 Tbsp Sweet peppers
3 TABLESPOONS Oil
12 Chicken drumsticks (approx. 80 g each)
1 Onion
150 g Celery
7-10 Tbsp Salt
350 g red lentils
1 TABLESPOON medium hot mustard
400-500 ml Vegetable broth
200 g Whipped cream
7-10 Tbsp Pepper
1 TEASPOON Sambal Oelek
7-10 Tbsp coarse pepper
7-10 Tbsp Celery leaves

Directions

1
Mix Tabasco, paprika and 1 tablespoon of oil. Wash the legs, dab dry and mix with the marinade. Marinate for about 15 minutes. Peel and finely dice the onion. Clean and wash the celery and cut the stalks into slices.
2
Heat 1 tablespoon of oil in a frying pan. Fry the legs over medium heat for 20-30 minutes until crispy, season with salt. In the meantime heat 1 tbsp. oil in a saucepan. Sauté onion cubes, lentils and half of the celery for about 2 minutes.
3
Stir in mustard and deglaze with broth. Let simmer for about 20 minutes. After about 10 minutes add cream and the remaining celery and season with salt and pepper. When the legs are ready, add Sambal Oelek to the legs and mix well.
4
Arrange chicken legs on the lentils and sprinkle with coarse pepper. Garnish with celery leaves.