Chicken and pepper sauce with lentils

Ingredients

Stuffed pepper
1 / 4 kg green peppers and red long
1 / 4 cup small onions, peeled
3 garlic cloves
2 tbsp lemon juice
4 tablespoons olive oil
2 / 1 kilo chicken breast (without skin or bone)
2 teaspoon ground spices *
Salt
2 tbsp chopped coriander leaves
Signifier for the sauce
2 tbsp olive oil
2 tablespoons minced onion
2 tablespoons garlic slices
1 cup Chick Peas
2 / 1 cup boiled yellow lentils (D)
1 cup chicken broth
4 / 1 cup tomatoes, small red or large chopped
Salt
Way

Stuffed pepper

- Wash the peppers well and removed part of the outer shell so that it is like the boat and emptied of sowing as in the picture.
- Chopped onions and garlic in a mincer and add the lemon juice and 2 tablespoons of the oil and chicken mixture and season with teaspoon of ground spices and salt.
- Add green coriander to the mixture, stirring until the previous homogeneous components.
- Stuff the peppers and the units of an appropriate quantity of chicken mixture and painted a little oil.
- Heat the grill well, and roasted peppers for 5 minutes on each side until fully cooked filling.
Signifier for the sauce
- Heat oil in a frying pan on medium heat and add onion and garlic and stir for 5 minutes until its color becomes golden.
- Add the chickpeas, lentils and chicken broth to the onion mixture and stir for 3 minutes until homogeneous components.
- Add the tomatoes (or large pieces) and season the mixture with a spoon a small ground spices and salt and leave to begin to boil.
- Reduce heat and cover the mixture and simmer on low heat for 15 minutes until full maturity.
- When you apply put sauce on a plate evidencing submission and surveillance units pepper stuffed it.