Spiced Chicken

Updated at: Thu, 17 Aug 2023 08:06:32 GMT

Step 1

Peel and halve the onion and carrot, then blitz in a food processor with the rosemary leaves until fine. Put into the large pan that has been sprayed with cooking spray and toss regularly.

Step 2

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the cayenne, then fold the paper over and bash to flatten to 1.5cm thick with a rolling pin. Put into the frying pan that has been sprayed with cooking spray with the unpeeled whole garlic cloves and handful of fresh herbs, turning after 3-4 minutes, until golden and cooked through.

Step 3

Stir the tinned lentils (and their juices) into the veg pan with the roughly chopped tomato and put the lid on. Roughly chop the spinach in the processor and add to the lentils with the vinegar. When the lentils are boiling and the spinach wilted, season to taste. Add the pancetta and trimmed asparagus to the chicken pan and fry until golden and crispy.

Step 4

Tip the lentils on to a platter, then marble through most of the yoghurt. Move the chicken to a board, cut in half and an angle, and serve on top the lentils and crispy pancetta, asparagus and garlic. Dollop over the remaining yoghurt and serve.

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