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
- 1 tbsp olive oil
- 1 red onion, chopped
- 1 garlic clove, crushed
- 50g harissa
- 500g chicken thigh, skin removed, boned and diced
- 1 medium carrot, grated
- 200g dried Puy lentils
- 2 x 400g cans chopped tomatoes
- 1.2l stock, made from 1 chicken or vegetable stock cube
- flat-leaf parsley, to serve (optional)
MethodFry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
- 250g punnet cherry tomatoes, halved
- ½ small red onion, chopped
- 400g can chickpeas, drained
- small bunch parsley, roughly chopped
- juice 1 lemon
- 2 skinless chicken breasts, halved lengthways through the middle
- 1 tbsp harissa
- fat-free natural yogurt and wholemeal pitta bread, to serve
- Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
- 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.
- Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.
- 3 pounds meaty Chicken Pieces
- 2 tablespoons curry powder
- 1/2 teaspoon sea salt or salt
- 2 tablespoons cooking oil
- 1 tablespoon grated fresh ginger
- 2 large leeks, halved lengthwise, rinsed, and sliced
- 1 small orange, cut in wedges
- 1 cup french lentils, rinsed and drained
- 1 14 ounce can reduced-sodium chicken broth
- 1 cup dry White Wine (optional)
- 1 - 2 heads baby bok choy, separated into individual leaves
- 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.
- 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).
- Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.
- 3 pounds meaty Chicken Pieces (breasts, thighs, and drumsticks)
- 3/4 cup buttermilk
- 1/4 cup Olive Oil or cooking oil
- 2 tablespoons finely chopped shallots
- 1 tablespoon finely shredded lemon peel
- 1/4 cup lemon juice
- 1 tablespoon mild to medium chile powder, such as ancho or New Mexico
- 1 teaspoon dried thyme or rosemary, crushed
- 2 Eggs, slightly beaten
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup cornmeal
- 1/3 cup fine dried bread crumbs
- 2 tablespoons snipped fresh parsely
- 2 tablespoons margarine or butter, melted
- 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.
- 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.
- 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.