Chermoula Chicken Breast on Caramelised Onion Lentils

While the chicken fries, halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the onion.

Pop the sliced pepper onto one side of a large baking tray, season with salt and pepper, drizzle with oil and toss together. 

Once the chicken is browned, add it to the other side of the baking tray.

Bake the chicken and sliced pepper on the middle shelf of your oven until the chicken is cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When there's 2 mins of roasting time remaining, remove the tray from the oven, then drizzle the honey (see pantry for amount) over the chicken. Return to the oven for the remaining time.

While your chicken roasts, return the (now empty) frying pan to medium heat with another drizzle of oil (if needed). 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins. 

Meanwhile, peel and grate the garlic. Drain and rinse the lentils in a sieve. 

Once the onion is softened, add the tomato puree, garlic and remaining chermoula spice mix and fry for 1 min more. 

Stir through the sugar and water for the sauce (see pantry for both amounts), lentils and chicken stock paste, bring up to a boil, then lower to a simmer. 

Cook until thickened slightly, 3-4 mins.

Once the pepper has finished roasting, stir it through the lentils.

Taste and season the sauce with salt and pepper if needed. Add a splash of water if it's a little too thick.