Chicken stewed with lentils, dried apricots and rosemary
12 servings
120 minutes
Chicken stewed with lentils, dried apricots, and rosemary is a refined dish of Bulgarian cuisine that combines warm Eastern spices with a delicate blend of sweetness and spiciness. This dish is born in the embrace of traditions where slowly stewed chicken absorbs the aromas of cinnamon, coriander, and paprika while lentils add richness and texture. The dried apricots in the recipe impart a subtle fruity sweetness complemented by notes of white wine and the freshness of rosemary. The result is a harmonious, warming, and nutritious treat perfect for both family dinners and festive gatherings. It can be served with soft bread or rice, enjoying the complexity of flavors that unfold with each bite.
1
In a large non-stick skillet, brown pieces of chicken in olive oil. Set aside.
- Chicken: 1 kg
2
Put chopped onion, carrot, rosemary, and julienned dried apricots in the pan. Add paprika, cinnamon, coriander, and cook, stirring, for 1 minute.
- Onion: 1 head
- Carrot: 300 g
- Rosemary: 2 pieces
- Dried apricots: 125 g
- Paprika: 1 teaspoon
- Cinnamon: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Pour in the wine, add the partially cooked lentils to the pan, add pieces of chicken, cover with a lid, and bring to a boil. Reduce the heat and simmer until cooked.
- Dry white wine: 300 ml
- Lentils: 1 glass
- Chicken: 1 kg
4
Garnish the finished dish with a sprig of rosemary.
- Rosemary: 2 pieces
