1、Spicy harissa chicken with lentils

This healthy one-pot from reader Sarah Oliver with chicken thighs, Puy lentils and harissa is packed with flavour - hearty, filling and low in calories

Spicy harissa chicken with lentils recipe

Ingredients

Method

Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
  • Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
  • Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.

  • https://www.truecookbook.com/recipe/spicy-harissa-chicken-with-lentils-9881/

    2、Harissa chicken with chickpea salad

    A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek
    Harissa chicken with chickpea salad recipe

    Ingredients

    Method

    1. Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
    2. Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.
    3. Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

    3、Ginger Curry Chicken with Lentils and Leeks

  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 55 mins to 1 hr
  • Ginger Curry Chicken with Lentils and Leeks recipe

    Ingredients

    Method

    1. Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender.
    2. Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F).
    3. Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.

    4、Oven-Roasted Chicken with Spicy Cornmeal Crust

  • Makes: 8 servings
  • Prep: 30 mins
  • Marinate: 4 hrs
  • Roast: 1 hr 15 mins 375°F
  • Oven-Roasted Chicken with Spicy Cornmeal Crust recipe

    Ingredients

    Method

    1. Place chicken in a plastic bag set in a deep bowl. For marinade, stir together buttermilk, oil, shallots, lemon peel, lemon juice, chile powder, thyme or rosemary, and 1 tablespoon salt. Pour over chicken; close bag. Chill 4 hours, turning bag occasionally. Drain chicken, discarding marinade.
    2. Stir together eggs and 2 tablespoons water; set aside. For the cornmeal crust, combine Parmesan cheese, cornmeal, bread crumbs, andsnipped fresh parsley in a shallow dish. Dip chicken into egg mixture, then into the cornmeal mixture.
    3. Place prepared chicken in a well-greased shallow baking pan. Drizzle with melted butter or margarine. Bake in a 375 degree F oven about 1-1/4 hours or until chicken is no longer pink and coating is crisp and golden. Makes 8 servings.

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