CHICKEN AND LENTIL CASSEROLE

 

CHICKEN AND LENTIL CASSEROLE

Serves 6

Syn Free

900g bone-in, skinless chicken thighs (although I have just used chicken breasts and it was fine)
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves of garlic, crushed
150g dried lentils (I used red)
400ml chicken stock
300g passata or chopped tomatoes
Half tsp. dried basil
Half tsp. dried rosemary
1 tbsp. lemon juice

Spray a non-stick, lidded frying pan with Frylight and cook the chicken pieces, over a medium heat, for about 5 minutes on each side or until the juices run clear. Remove from the pan and set aside.
Re-spray, if necessary and cook the onion until tender. I start mine off in the microwave with a splash of water or use frozen, to speed the process.
Mix in the carrot and garlic.
Stir in the lentils and stock. Season with salt at this point, although, as my partner has just been told he has high blood pressure, I have made this without and, because of the herbs, it tastes fine.
Bring to the boil, cover, reduce heat to low and simmer for about 20 minutes.
Return the chicken to the pan. Cover, and continue cooking for a further 20 minutes. If necessary, add a little extra water to moisten.
Stir the passata/tomatoes into the pan. Add the herbs and continue cooking for 10 minutes or until the lentils are tender.
Stir in the lemon juice and serve with lots of veg.