Schmaltzy Lentils With Chicken, Olives and Lemon
Golden chicken fat (schmaltz) adds flavour to the lentil and kale base in this hearty dish. It makes a moreish midweek meal.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the olive oil in a casserole dish or deep frying pan over a medium-high heat. Season the chicken all over and add to the pan, skin-side down. Cook for 6-8 mins until well browned and golden, then flip and cook for 2-3 mins until just golden, they don’t need to be cooked through at this point. Remove the chicken to a plate.
Step 2
Stir the onion and garlic into the chicken pan. Cook for 2-3 mins before stirring in the spices. Cook for 1-2 mins until fragrant, then splash in the chicken stock, scraping the bottom to remove any browned bits. Mix in the lentils, kale, lemon slices and olives.
Step 3
Bring to a simmer, nestle the chicken back in, skin-side up and cook for 8-10 mins until reduced and the chicken is cooked through. Season with the lemon juice and some black pepper, then garnish with the parsley to serve.
- Ingredients
- Based on 4 servings
-
125g Kale, finely chopped 1x Sainsbury's Kale 200g -
50g Green Olives, pitted and roughly chopped 1x Sainsbury's Pitted Green Olives 340g (150g*) -
500g Cooked Puy Lentils, tomato flavoured if you can get them 2x Merchant Gourmet Tomatoey French Puy & Green Lentils 250g -
1tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
4 Skin On Chicken Breasts 2x Sainsbury's Corn Fed British Chicken Skin on Breast fillets (approx.370g) (300g-400g) -
1 Red Onion, finely sliced 1x Sainsbury's Red Onions Loose -
1tsp Sumac 1x Sainsbury's Sumac 45g -
1tsp Ground Turmeric 1x Sainsbury's Turmeric 48g -
500ml Low Salt Chicken Stock 1x Kallo Very Low Salt Chicken Stock Cubes 6x8g -
0.5 Lemon, half sliced and half juiced 1x Sainsbury's Lemons -
3 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
15g Parsley, finely chopped, to serve 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g