Chermoula Chicken Thighs and 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 a large baking tray, season with salt and pepper, drizzle with oil and toss together. 

Once the chicken is browned, add it to the baking tray with the pepper.

Bake your chicken and pepper on the middle shelf of your oven until the chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When there's a couple mins of cook time remaining, remove the chicken from the oven, drizzle over honey (see pantry for amount), then return to the oven for the remaining time.

While your chicken roasts, return the (now empty) frying pan to medium heat with a 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 your pepper has finished roasting, stir it through the lentils.

Taste and season with salt and pepper as needed.