Chicken thighs with spicy lentils

Also tried it with red lentils instead of green and carrots thickly sliced instead of mushrooms - worked well.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the lime juice, garlic, chilli flakes and thyme in a bowl to make a marinade. Season with salt & pepper. Add the chicken thighs and stir to coat thoroughly. Cover and leave at room temperature ideally for 2 hours, or in the fridge overnight.

Step 2

Preheat the oven to 180 degC. Brown the chicken on both sides in 1tbsp oil in a large frying pan. Scatter the onion and mushrooms over the base of a deep oven proof dish. Add the dried lentils, place the chicken pieces on top, skin side up and drizzle with the rest of the oil. Prepare 200ml stock in the bowl containing the remaining marinade juices and pour it over the chicken and veg. Cover the dish and place in the oven.

Step 3

After 20mins check it and add more stock (or some water) if it's looking dry. Cook for about 20mins more with the lid off (add the tinned lentils at this stage if using). Serve with green veg or salad.