Apricot-glazed chicken & lentil traybake
By Ailsa Burt
Let your oven do the work for you with this hands-off chicken & lentil traybake. The apricot jam glaze on the chicken adds a lovely sweet flavour
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Prep:10 mins
Cook:55 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 499
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fat 11g
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saturates 3g
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carbs 45g
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sugars 0g
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fibre 11g
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protein 49g
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salt 1.5g
Ingredients
- 2 tbsp apricot jam
- 1 tsp sunflower oil
- 1 tbsp reduced-salt soy sauce
- 2 garlic cloves, crushed
- 1 tbsp rice vinegar
- 1 large cauliflower
- 275g dried green lentils, rinsed
- 700ml hot chicken stock
- 500g boneless, skinless chicken thighs
Method
Heat the oven to 200C/180C fan/gas 6. Combine the jam, oil, soy sauce, garlic and vinegar in a small bowl, season well and set aside. Tear the leaves off the cauliflower, discarding any discoloured ones, and set the rest aside. Cut the cauliflower stalk and florets into bite-sized pieces.
Combine the lentils, cauliflower stalks and florets and the chicken stock in a 20 x 30cm roasting tin or casserole, and season well. Roast for 20 mins. Season the chicken thighs and toss in the jam glaze to coat.
Remove the tin from the oven and nestle the chicken thighs into the lentils, along with any excess glaze. Bake for 20 mins. Remove from the oven, nestle the cauliflower leaves between the chicken thighs and bake for 15 mins more until the chicken is cooked through. Serve with a bitter leaf salad and some crusty bread, if you like.
