Schmaltzy lentils with chicken, olives & lemonNew Recipes

Golden chicken fat (schmaltz) adds flavour to the lentil and kale base in this hearty dish. It makes a moreish midweek meal

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 473
  • fat 19g
  • saturates 3g
  • carbs 19g
  • sugars 0g
  • fibre 16g
  • protein 48g
  • salt 1.52g

Ingredients

  • 1 tbsp olive oil
  • 4 skin-on chicken breasts
  • 1 red onion, , finely sliced
  • 2 garlic cloves , finely chopped
  • 1 tsp sumac
  • 1 tsp ground turmeric
  • 500ml low-salt chicken stock
  • 500g cooked lentils , tomato flavoured if you can get them
  • 125g kale , finely chopped
  • 1 lemon , half sliced and half juiced
  • 50g green olives , pitted and roughly chopped
  • small handful of parsley , finely chopped, to serve

Method

  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.

  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.

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