The LCBO’s Food and Drink magazine published a version of this recipe a number of years ago and it quickly became a favourite, but I’ve tweaked it each time. This version is the one we like the best and it’s quite different from the LCBO version, so I don’t feel like I’m taking credit for something that isn’t mine!
I love crockpot recipes, as long as you’re careful to not overcook things – it’s so easy for proteins to get dried out. This is a great weeknight dinner on a cold night.
- 16 skinless, boneless chicken thighs
- ½ cup chopped fresh cilantro stems, or more – optional
- 3 cloves garlic, minced
- 3 tbsp finely grated fresh ginger (I keep mine in the freezer and grate it on a rasp right from frozen, and then throw it back in the freezer – easy!)
- 1 tbsp plus 1 tsp cumin
- 2 tsp turmeric
- 1 tsp smoked paprika
- 1/4 tsp cinnamon
- Salt and pepper
- 1½ cups dried red lentils, rinsed
- 1 540 mL can petit cut tomatoes, plus half a can of water or a little more (these are the Aylmer brand that I’ve mentioned in other recipes, it’s a perfect amount)
- 3/4 cup – 1 cup of the most whole grain, unhulled barley you can find (check organic section)
I don’t measure the lentils and barley carefully, a palmful is usually about 1/2 cup. Put everything in your crockpot, stir it together to blend the spices and cook on low no more than 10 hours. Check it every couple of hours, a little more liquid might be needed for the lentils and barley, it depends on how much comes out of your chicken. My crockpot is also a little on the warm side, so this is ready in seven to eight hours, but holds well on the warm setting. You can serve it with some naan bread, but it’s hearty enough on it’s own too.
Home on the Ridge 