Schmaltzy lentils with chicken, olives & lemon
Serves 4
Easy
Prep:
Cook:
Golden chicken fat (schmaltz) adds flavour to the lentil and kale base in this hearty dish. It makes a moreish midweek meal
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- 1 tbsp olive oil
- 4 skin-on chicken breasts
- 1 red onionfinely sliced
- 2 garlic clovesfinely chopped
- 1 tsp sumac
- 1 tsp ground turmeric
- 500ml low-salt chicken stock
- 500g cooked lentilstomato flavoured if you can get them
- 125g kalefinely chopped
- 1 lemonhalf sliced and half juiced
- 50g green olivespitted and roughly chopped
- small handful of parsleyfinely chopped, to serve
Nutrition: Per serving
- kcal473
- fat19g
- saturates3g
- carbs19g
- sugars6g
- fibre16ghigh
- protein48g
- salt1.52g
Method
step 1
Heat the olive oil in a casserole dish or deep frying pan over a medium-high heat. Season the chicken all over and add to the pan, skin-side down. Cook for 6-8 mins until well browned and golden, then flip and cook for 2-3 mins until just golden, they don’t need to be cooked through at this point. Remove the chicken to a plate.
step 2
Stir the onion and garlic into the chicken pan. Cook for 2-3 mins before stirring in the spices. Cook for 1-2 mins until fragrant, then splash in the chicken stock, scraping the bottom to remove any browned bits. Mix in the lentils, kale, lemon slices and olives. Bring to a simmer, nestle the chicken breasts back in, skin-side up and cook for 8-10 mins until reduced and the chicken is cooked through. Season with the lemon juice and some black pepper, then garnish with the parsley to serve.
