Cook Time
1h 10 min
Yields
6 servings
This dish is a one pot wonder … no fuss, easy clean up!
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ingredients
3
Tbsp olive oil (45 ml)
4
whole chicken legs, halved
4
medium red potatoes, skin on, cut into 1-inch pieces
1
small butternut squash, cut into 1-inch pieces
2
clove garlic, minced
1 ½
Tbsp minced ginger (22 ml)
¼
cup white wine (60 ml)
2
cinnamon sticks
4 ½
cup chicken stock (1125 ml)
coarse salt and freshly cracked pepper, to taste
grated zest of 1 lemon
1
cup red lentils (250 ml)
¾
cup prunes, chopped fine (175 ml)
3
green onions, chopped on the bias
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directions
Step 1
Using a Dutch oven or large pot, heat 2 tbsp. olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pieces until well browned, about 5 to 7 minutes. Transfer chicken pieces to a large plate. Reduce heat to medium high. Add remaining 1 tbsp. of olive oil and add the potatoes, squash, garlic, and ginger. Deglaze pan with white wine. Add the cinnamon, chicken stock, lemon zest, lentils and prunes. Season with salt and pepper to taste. Reduce heat to low, cover and cook until chicken is tender, about 45 minutes to 1 hour. Garnish with green onions. Serve.