Moroccan Chicken and Lentils

Nutrition per serve

Ingredients

• 1pcs carrot
• 100g kale
• 1clove garlic
• 1pcs chicken-style stock cubes
• 20g raisins
• 100g French-style lentils
• 10g Moroccan seasoning
• 1pcs Lebanese cucumber
• 5g ground sumac
• 300g free-range chicken thigh fillets
• 130g natural yoghurt
• 500ml (2 cups) boiling water
• 15ml olive oil
• 10ml white wine vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 180C, fan-forced. Finely chop the carrot. Thinly slice the kale, discarding the stems. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Bake lentils
   Heat 2 tsp olive oil in a medium deep ovenproof frypan (see cooking tip) over medium-high heat. Cook the carrot, stirring, for 3-4 mins until starting to soften. Stir in the garlic, raisins, lentils, stock and half the Moroccan seasoning until combined, then bring to the boil. Cover with a lid or foil and bake for 30 mins or until tender.
3. Step 3 — Make pickled cucumber
   While the lentils are baking, thinly slice the cucumber on an angle. Combine most of the sumac, 2 tsp white wine vinegar and 1 tsp honey in a large bowl. Add the cucumber and toss to coat. Set aside to pickle, tossing occasionally, until needed.
4. Step 4 — Cook chicken
   Once the lentils have baked for 15 mins, combine the remaining Moroccan seasoning and remaining sumac in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 10-12 mins until golden and cooked through.
5. Step 5 — Cook kale
   Scatter the kale over the lentil mixture. Cover and bake for a further 5 mins or until the kale is wilted. Taste the lentil mixture, then season with salt and pepper.
6. Step 6 — Glaze chicken and serve
   Meanwhile, add 1 tsp honey and 2 tbs water to the chicken and cook, turning, for 1 min to glaze the chicken. Remove from the heat and rest for 3 mins. Slice the chicken. Drain the pickled cucumber. Divide the lentil mixture and chicken among bowls and drizzle the chicken with any pan juices. Serve with the pickled cucumber and yoghurt.

Allergens

Sulphites, Milk