Citrus roasted chicken with lentils and mint 

Cook time: 60 minutes 

Prep time: 15 minutes 

Serves: 4

6 bone-in chicken thighs 

2 tbsp sunflower oil  

3 cloves garlic, peeled and crushed  

1/2 cup fresh oregano, destalked and chopped  

2 lemons, zested and juiced  

1/2 tbsp salt  

1 x 400gm whole peeled tomatoes, crushed  

1 tbsp fennel seeds, toasted  

1/2 tbsp cumin seeds, toasted  

5 cardamon pods,  

3 cloves garlic, peeled  

1 tsp dried oregano  

1/2 tsp paprika powder  

2 cups chicken stock  

1 small onion, peeled and sliced  

2 cups le puy lentils, cooked 

2 cups pumpkins, peeled and cut into 2cm wedges  

Fresh coriander and mint

Start by marinating the chicken thighs. Mix all the marinate ingredients together and coat the chicken, place into a bowl and set aside.  

Turn the oven onto 180*c. Toss the pumpkin in a little oil and season, spread out onto a oven tray and roast until slightly colored and tender, approx 25 minutes.  

Take a heavy cast iron pan and heat over a medium high heat, place in the chickens skin side down. Turn when coloured. Then top with the tomatoes, onion, seeds, garlic, herbs and spices. Sprinkle over some salt and finally the chicken stock.  

Place over a piece of baking paper and tinfoil and bake for 30 minutes, then remove tinfoil and paper and cook for a further 30 minutes.  

Remove the chicken from the stock and skim off any excess fat, return the juices to a pot and reduce by 1/2.  

Add in the lentils and pumpkin, then spoon over the top of the chicken.  

Top with fresh coriander and mint leaves.

LISTEN ABOVE

Citrus roasted chicken with lentils and mint&nbsp;
Cook time: 60 minutes&nbsp;
Prep time: 15 minutes&nbsp;
Serves: 4
6 bone-in chicken thighs&nbsp;
2 tbsp sunflower oil &nbsp;
3 cloves garlic, peeled and crushed &nbsp;
1/2 cup fresh oregano, destalked and chopped &nbsp;
2 lemons, zested and juiced &nbsp;
1/2 tbsp salt &nbsp;
1 x 400gm whole peeled tomatoes, crushed &nbsp;
1 tbsp fennel seeds, toasted &nbsp;
1/2 tbsp cumin seeds, toasted &nbsp;
5 cardamon pods, &nbsp;
3 cloves garlic, peeled &nbsp;
1 tsp dried oregano &nbsp;
1/2 tsp paprika powder &nbsp;
2 cups chicken stock &nbsp;
1 small onion, peeled and sliced &nbsp;
2 cups le puy lentils, cooked&nbsp;
2 cups pumpkins, peeled and cut into 2cm wedges &nbsp;
Fresh coriander and mint
Start by marinating the chicken thighs. Mix all the marinate ingredients together and coat the chicken, place into a bowl and set aside. &nbsp;
Turn the oven onto 180*c. Toss the pumpkin in a little oil and season, spread out onto a oven tray and roast until slightly colored and tender, approx 25 minutes. &nbsp;
Take a heavy cast iron pan and heat over a medium high heat, place in the chickens skin side down. Turn when coloured. Then top with the tomatoes, onion, seeds, garlic, herbs and spices. Sprinkle over some salt and finally the chicken stock. &nbsp;
Place over a piece of baking paper and tinfoil and bake for 30 minutes, then remove tinfoil and paper and cook for a further 30 minutes. &nbsp;
Remove the chicken from the stock and skim off any excess fat, return the juices to a pot and reduce by 1/2. &nbsp;
Add in the lentils and pumpkin, then spoon over the top of the chicken. &nbsp;
Top with fresh coriander and mint leaves.
LISTEN ABOVE

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The Sunday Session with Francesca Rudkin

Mike van de Elzen: Citrus roasted chicken with lentils and mint

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/87daf351-9eb3-48c0-992c-b4bd00012680/transcript