Dietary Information
Ingredients
- Olive oil - 2 Tbsp
- Chicken thighs, halved - 750 g
- Onion, diced - 1
- Fennel bulb, sliced - 1
- Cloves garlic, crushed - 2
- Ground cumin - 1 tsp
- Chicken stock - 2 cups
- Can cherry tomatoes - 400 g
- Dried lentils of choice - 1 cup
- Pinches of saffron threads (optional) - 2
- Coriander, chopped - 1/2 cup
- Italian parsley, chopped plus extra to serve - 1/2 cup
- Pumpkin mash, to serve
Method
In a large flame-proof casserole dish, heat half the oil on high. Brown chicken for 2 minutes each side. Transfer to a plate.
In the same casserole dish, heat remaining oil. Sauté onion, fennel, garlic and cumin for 3-4 minutes, or until tender.
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.
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.
PER SERVE 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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