Berbere Chicken with Spiced Lentils and Toum
Ready in 30 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 27, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 27, 2018.
Ingredients
LENTILS
- 1 tsp oil
- 1 brown onion, thinly sliced
- 1 Tbsp berbere spice mix
- 1 carrot, grated
- 100g split red lentils
- 1 can fire roasted tomatoes
- 1½ cups stock
- 1/3 bag baby spinach
CHICKEN
- 550g lean chicken breasts
- ½ lemon, zested and juiced
- ½ lemon, zested and juiced
RIBBONS
- 1 carrot, peeled into ribbons
- ½ telegraph cucumber, peeled into ribbons
- 3 Tbsp coriander, chopped
- 3 Tbsp toum
TO SERVE
- Remaining toum
- 2 Tbsp dukkah (optional)
- ½ lemon, cut into wedges
Steps
-
Preheat oven to 220ºC. Line an oven tray with baking paper.
-
Prep onion & carrot.
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Make lentils. Heat oil in a large fry-pan on medium-high heat. Cook onion and carrot with a pinch of salt for 3-4 minutes, until starting to soften. Add berbere spice mix and cook for 30 seconds, until fragrant.
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Add lentils, canned tomatoes and stock. Bring to the boil, reduce heat to low-medium and simmer for about 15 minutes, until lentils are soft. If lentils get too dry, add a little more water or stock.
-
Prep & cook chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Coat chicken with lemon zest and juice and first measure of dukkah. Place on prepared tray and season. Bake for 8-10 minutes, or until cooked through. Set aside to rest then slice thickly.
-
Prep & assemble ribbons. Add carrot, cucumber, coriander and first measure of toum to a medium bowl and toss to coat.
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Once lentils are cooked, stir through spinach to wilt and season.
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To serve, spoon lentils into bowls. Top with chicken and place ribbons on top. Spoon over remaining toum and dukkah (if using). Squeeze over lemon.
Nutritional Information
Energy |
1847 kj 441 kcal |
---|---|
Protein | 43.1g |
Carbohydrate | 19.4g |
Fat | 19.5g |