chicken with warm lentils and kale
How to make chicken with warm lentils and kale recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons olive oil
4 skinless chicken breast fillets
1 garlic clove, sliced
100 g (3½ oz) kale, chopped
250 g (8 oz) can Puy lentils, rinsed and drained
2 tablespoons lemon juice
75 g (3 oz) sun-blush tomatoes
75 g (3 oz) soft goats’ cheese, crumbled
salt and pepper
Method:
Heat half the oil in a large frying pan. Add the chicken, season to taste and cook for 5 minutes, then turn over and cook for 2 minutes until golden all over.
Add the remaining oil to the pan along with the garlic, kale and a splash of water. Cover and cook for 7 minutes until the kale is tender and the chicken cooked through.
Stir in the lentils and heat through, then add the lemon juice and tomatoes. Check and adjust the seasoning if necessary.
Cut the chicken into thick slices and arrange on plates with the lentils. Scatter over the goats’ cheese and serve immediately.
For hearty lentil, kale & chicken soup, heat 2 tablespoons olive oil in a saucepan. Add 1 finely chopped onion and cook gently for 5 minutes, then add 2 chopped garlic cloves, 1 teaspoon tomato purée and a pinch of dried chilli flakes and cook for a further 1 minute.
Pour in 1.8 litres (3 pints) chicken stock and bring to the boil. Add 150 g (5 oz) dried red lentils and simmer for 5 minutes. Skim off any scum that rises to the surface, add 200 g (7 oz) cubed chicken breast and cook for a further 5 minutes.
Add 100 g (3½ oz) chopped kale and simmer for 7 minutes until tender. Season to taste and serve in bowls with crusty bread. Total cooking time 30 minutes.
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| chicken with warm lentils and kale |
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