Honey-Glazed Halal Chicken with Mango-Yogurt Reduction and Crispy Potato Tuiles
55 min
Spiced Chicken and Beef Stew with Lentils and Chickpeas
A hearty and flavorful Halal stew combining tender chicken and beef simmered with tomatoes, lentils, and chickpeas. Enhanced with aromatic ginger, chilli, and lemon for a vibrant, warming dish perfect for any occasion.
80 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty4/10
Sour4/10
Umami7/10
Spicy3/10
🥄 Texture
Tender chunks of chicken and beef give a meaty, fall-apart bite while potatoes, cooked lentils and chickpeas provide a soft, slightly grainy body. The broth will be moderately thick from broken-down tomatoes and lentils, with halved hard-boiled eggs adding a firm, creamy contrast on top.
👃 Aroma
Warm, earthy spices (cumin, coriander, turmeric and a hint of cinnamon) combine with garlic and fresh ginger to create a fragrant, savory base. Ripe tomato and a squeeze of lemon add bright, slightly acidic top notes while the meats lend a rich, roasted depth.
🍷 Pairs Well With
Medium-bodied red wine (e.g., Côtes du Rhône or Malbec) or an amber ale; for a non-alcoholic option, a cooling yogurt-based lassi or lightly spiced chai complements the flavors.
🥗 Side Dishes
Steamed basmati rice or couscous, warm flatbread (naan or pita), a simple cucumber-yogurt salad (raita) or pickled vegetables to cut the richness.
Ingredients(20 items)
- 1300 grams chicken thighs (boneless, skinless, cut into chunks)
- 2250 grams beef stew meat (cut into chunks)
- 32 large tomatoes (diced)
- 42 medium potatoes (peeled and diced)
- 51 large onion (finely chopped)
- 61 bell pepper (chopped)
- 71 cup cooked chickpeas
- 81/2 cup dried lentils (rinsed)
- 93 cloves garlic (minced)
- 101 tablespoon fresh ginger (grated)
- 111 small red chilli (finely chopped)
- 121 lemon (juiced)
- 132 tablespoons vegetable oil
- 141 teaspoon ground cumin
- 151 teaspoon ground coriander
- 161/2 teaspoon turmeric powder
- 171/2 teaspoon ground cinnamon
- 18Salt to taste
- 194 cups water or chicken broth
- 202 large eggs
Nutrition Information(per serving)
520
Calories
45g
Protein
40g
Carbs
18g
Fat
Instructions
- 1
Heat 2 tablespoons vegetable oil in a large pot over medium heat.
- 2
Add the finely chopped onion, minced garlic, grated ginger, and chopped red chilli. Sauté for 4-5 minutes until fragrant and softened.
- 3
Add the chicken chunks and beef stew meat to the pot. Brown the meat on all sides for about 7-8 minutes.
- 4
Stir in the diced tomatoes, chopped bell pepper, ground cumin, ground coriander, turmeric powder, and cinnamon. Cook for 5 minutes until the tomatoes start breaking down.
- 5
Add the diced potatoes, rinsed lentils, and cooked chickpeas to the pot. Pour in 4 cups of water or chicken broth. Stir well to combine.
- 6
Season with salt to taste. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the meat is tender and lentils are cooked.
- 7
Meanwhile, in a separate pan, boil the 2 large eggs for 8 minutes until hard-boiled. Peel and set aside.
- 8
Once the stew is cooked, squeeze in the lemon juice and stir well.
- 9
Serve the stew hot in bowls, halving the boiled eggs and placing them on top as garnish.
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