Spiced Chicken with Lemony Red Lentils

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Chicken Recipe = Spiced Chicken with Lemony Red Lentils - Serves 4

100g Red lentils
300ml Water
1 clove garlic, peeled and chopped
Zest and juice of 1 lemon
1 tsp ground cumin
2 tbsp flat leaf parsley, chopped
Salt and freshly ground black pepper
3-4 tbsp Moroccan rub
3 tbsp olive oil
8 chicken thighs
Lemon Wedges to serve

Preheat the oven to 200oC or gas 6.

Put the lentils in a pan and pour the water over. Add the garlic and cook for 25 minutes or until the lentils are cooked. Drain and stir in the lemon zest and juice and cumin. Toss in the parsley. Season well.

Meanwhile, mix together the Moroccan rub and a tablespoon of oil and rub it over the chicken. Leave for at least 20 minutes or overnight in the fridge.

Heat the remaining oil in a large over-proof frying pan and cook the chicken for three or four minutes, turning halfway. Put it in the oven and cook for 30 to 35 minutes or until the juices run clear.

Pile the lentils onto serving plates and put the chicken on top. Serve immediately with a lemon wedge to squeeze over the dish.