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Cheesy breaded chicken with zaatar lentils
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This fuss-free dish is infused with appealing Middle Eastern spices. It’s easily doubled to serve four, too.
4 chicken thigh fillets
10g parmigiano reggiano, finely grated
200g Tenderstem broccoli spears
1 tbsp essential olive oil
3 echalion shallots, sliced
2 garlic cloves, crushed
200ml chicken stock
1 tbsp herby zaatar
400g can Epicure organic bijoux verts lentils, drained
1. Preheat the oven to 220˚C, gas mark 7. Put the chicken thighs in a roasting tin and season. In a bowl, combine the breadcrumbs and parmigiano reggiano, then pat the mixture onto the chicken, covering the surface. Bake for 20 minutes. Add the broccoli spears to the tin, drizzle with ½ tbsp oil and bake for a further 10 minutes, until the chicken is thoroughly cooked, the juices run clear and no pink meat remains.
2. Meanwhile, heat the remaining ½ tbsp oil in a medium pan. Add the shallots and garlic, then cook over a low heat for 15 minutes. Add the stock and zaatar, then bring to the boil. Tip in the lentils and simmer for 2-3 minutes; season. To serve, spoon the lentils onto 2 plates. Top each with 2 pieces of chicken and the broccoli.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.