Ready in 1 hour 10 minutes | Serves 4
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1. Preheat the oven to 190°C, gas mark 5. Remove sleeve and film from the chicken and rub with the harissa, pour 250ml water into the tray provided and roast for 1 hour until the chicken is cooked through, the juices run clear and no pink meat remains.
2. Quarter the fennel, reserving any fronds, cut out the core, then slice and place into a bowl of cold water with a little lemon juice (optional – to crisp it up and prevent discolouring).
3. Shred the chicken meat into the tray, discarding the bones and any soggy skin. Cook the lentils according to pack instructions. Toss the chicken and some cooking juices with the lentils and drained fennel. Sprinkle on the reserved fronds to serve.
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