Chicken and Lentil Casserole with Pumpkin Mash

Ingredients
- 2 Tbsp olive oil
- 750 g chicken thighs, halved
- 1 onion, diced
- 1 fennel bulb, sliced
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 2 cups chicken stock
- 400 g can cherry tomatoes
- 1 cup dried lentils of choice
- 2 pinches of saffron threads (optional)
- 1/2 cup coriander, chopped
- 1/2 cup Italian parsley, chopped plus extra to serve
- pumpkin mash, to serve
Method
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1. In a large flame-proof casserole dish, heat half the oil on high. Brown chicken for 2 minutes each side. Transfer to a plate.
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2. In the same casserole dish, heat remaining oil. Sauté onion, fennel, garlic and cumin for 3-4 minutes, or until tender.
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3. Return chicken to pan, and add stock, tomatoes, lentils and saffron. Bring to the boil. Reduce heat to low, then cook, covered, for 60-65 minutes until chicken is cooked thoroughly and lentils are tender.
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4. To serve, stir coriander and parsley through. Top with extra parsley and accompany with pumpkin mash on the side.
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Tip: Wash, dry and roast your leftover pumpkin seeds for a healthy snack. Add a little salt, olive oil
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and spice for extra flavour.
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PER SERVE
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Energy 2082Kj • Protein 52g • Total Fat 16g • Saturated Fat 4g • Carbohydrates 30g • Sugars 7g • Sodium 499mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.
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* Check stock is gluten free and the pumpkin mash dairy free.