Baharat chicken with lentils & onions

Name: Baharat chicken with lentils & onions
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 300 g Essential Carrots, halved and cut into 3cm chunks; 2 onions, halved and thinly sliced; 1 tsp sugar; 1 tbsp Essential Olive Oil; 240 g Levantine Table Slow-Cooked Baharat-Spiced Chicken; 400 g can Essential Lentils, drained and rinsed; 4 tbsp Essential Natural Yogurt; 25 g pack mint, leaves picked and roughly torn

Slow-cooked chicken makes light work of supper. Use this recipe as a template for other prepared meats, such as lamb kleftiko with potatoes, red onions and courgettes.

2.5 out of 5 stars(4) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

300g Essential Carrots, halved and cut into 3cm chunks
2 onions, halved and thinly sliced
1 tsp sugar
1 tbsp Essential Olive Oil
240g Levantine Table Slow-Cooked Baharat-Spiced Chicken
400g can Essential Lentils, drained and rinsed
4 tbsp Essential Natural Yogurt
¼ x 25g pack mint, leaves picked and roughly torn

Method

Preheat the oven to 200ºC, gas mark 6. In a roasting tin, mix together the carrots, onions, sugar, oil and 100ml water. Season, then roast for 10 minutes or until softened; push to one side of the tin. Add the contents of the chicken pack to the other side of the tin and roast for 25 minutes, until piping hot.
Five minutes before the chicken is cooked, stir the lentils through the vegetables and return to the oven. To serve, pull the cooked chicken apart with 2 forks and stir back through the veg in the tray. Spoon over the yogurt, scatter over the mint, then divide between 2 plates.