Small Bites: Braised Chicken with Lemons and Lentils |
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Serve this simple, subtly-flavoured casserole with green veges. Some imported lentils are heat-treated and therefore won’t become tender during cooking. We used Ceres Organics Dupuy lentils (available at some supermarkets).
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1 cup raw French green lentils, rinsed
6 chicken thigh cutlets
2 lemons, cut into wedges
3 cloves garlic, peeled and flattened
16 kalamata olives, rinsed
2-3 sprigs fresh thyme
800ml chicken stock
½ teaspoon smoked paprika
1 tablespoon honey
Salt and freshly ground pepper |
Preheat oven to 170°C. Place lentils in the base of a large casserole or roasting dish. Put chicken on top in a single layer and dot with lemon wedges, garlic, olives and thyme. Combine stock, paprika, honey and seasoning and pour over chicken. Cover with lid or foil and bake 45 minutes. Remove lid and roast a further 45 minutes or until chicken is golden and lentils are tender. Serves 6
Story: Jo Wilcox
Photographs: Kieran Scott
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