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Fragrant Chicken and Lentils

Serves 2+. Cooking time: 20-25 minutes.

175g Puy lentils
Dried thyme
1 bayleaf
100g chopped carrot
Chicken stock cube
Salt & pepper
Garlic Infused Extra Virgin Olive Oil
2 chicken breast portions cut into bite size pieces
3 slices of chopped bacon
1 large chopped onion
2 tbsp of chopped fresh parsley
2 heaped tbsp of crème fraîche

Rinse 175g of Puy lentils, drain and place in a pan with litre cold water. Add 1/2 tsp of the thyme, the bayleaf and the carrot and bring to the boil. Then add a chicken stock cube, season with salt & pepper and reduce the heat. Simmer uncovered for 15-20 minutes. Drain and remove the bayleaf.

Meanwhile place the garlic oil in a large frying pan, add the chicken and cook over a medium heat for 5 mins. Sprinkle a little more thyme over the chicken. Then add the bacon and onion, and cook for 5 more minutes or until the chicken is cooked through. Combine the chicken mixture with the lentils, add the parsley and crème fraîche, season and serve.

Quicker is to replace the dry lentils with a tin of green lentils per person, heated gently, and cook the carrot as the onion.