Chicken and Lentil Casserole with Pumpkin Mash

clock 15 minutes + 1 hour 15 minutes bowl Serves 4


  • 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
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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.

  • 2. In the same casserole dish, heat remaining oil. Sauté onion, fennel, garlic and cumin for 3-4 minutes, or until tender.

  • 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.

  • 4. To serve, stir coriander and parsley through. Top with extra parsley and accompany with pumpkin mash on the side.

  • Tip: Wash, dry and roast your leftover pumpkin seeds for a healthy snack. Add a little salt, olive oil

  • and spice for extra flavour.


  • Energy 2082Kj • Protein 52g • Total Fat 16g • Saturated Fat 4g • Carbohydrates 30g • Sugars 7g • Sodium 499mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

  • * Check stock is gluten free and the pumpkin mash dairy free.

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