Double Chermoula Chicken on Caramelised Onion Lentils
with Roasted Pepper, Greek Style Cheese and Rocket
This Chermoula Chicken on Caramelised Onion Lentils is a flavoursome way to serve chicken atop tasty lentils. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander.
Allergens
Utensils
Tags
Ingredients
Preparation
Preheat your oven to 220°C/200°C fan/gas mark 7.
In a large bowl, add the chicken thighs, drizzle with oil and season with salt and pepper. Sprinkle over half of the chermoula spice mix. Toss to coat evenly. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 5 mins each side.
While the chicken fries, halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the onion.
Pop the sliced pepper onto one side of a large baking tray, season with salt and pepper, drizzle with oil and toss together.
Once the chicken is browned, add it to the other side of the baking tray.
Bake the chicken and sliced pepper on the middle shelf of your oven until the chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When there are 2 mins of roasting time remaining, remove the tray from the oven, then drizzle the honey (see pantry for amount) over the chicken. Return to the oven for the remaining time.
While your chicken roasts, return the (now empty) frying pan to medium heat with another drizzle of oil (if needed).
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins.
Meanwhile, peel and grate the garlic. Drain and rinse the lentils in a sieve.
Once the onion is softened, add the tomato puree, garlic and remaining chermoula spice mix and fry for 1 min more.
Stir through the sugar and water for the sauce (see pantry for both amounts), lentils and chicken stock paste, bring up to a boil, then lower to a simmer.
Cook until thickened slightly, 3-4 mins.
Once the pepper has finished roasting, stir it through the lentils.
Taste and season the sauce with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share your lentils between your bowls and top with the chermoula chicken.
Crumble over the Greek style salad cheese and serve with a handful of rocket on top. Drizzle over a little oil.
Nutrition per serving
4703
kJ
Energy (kJ)
1124
kcal
Energy (kcal)
59.8
g
Fat
19.2
g
of which saturates
47.4
g
Carbohydrate
27.1
g
of which sugars
15.5
g
Dietary Fibre
101.3
g
Protein
3.89
g
Salt
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