Parisienne Spiced Chicken
with Balsamic Mustard Lentils and Roasted Chantenays
White peppercorns, nutmeg, paprika, clove buds, thyme, cinnamon, basil and bay leaves are the great eight found in our spice of the month, Parisienne herbs. It’s fragrant, earthy flavour is a brilliant seasoning for tonight’s roasted chicken, which we’re serving alongside creamy balsamic mustard lentils and sweet roasted carrots. For a dish that’ll warm you from the inside out, this is the one!
Ingredients
1 pack(s)
Green Lentils
2 unit(s)
British Chicken Breasts
½ sachet(s)
Chicken Stock Powder
100 grams
Creme Fraiche
1 pot(s)
Parisienne Style Herbs
1 pot(s)
Punchy Balsamic Mustard
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
250 grams
Chantenay Carrots
1 unit(s)
Red Onion
Not included in your delivery
100 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200°C and put the kettle on to boil. Chop the tops off the chantenay carrots (no need to peel!) and pop onto a baking tray. Drizzle over a splash of oil and season with a pinch of salt. Toss to coat in the oil and roast on the top shelf of your oven until the carrots are nicely browned and soft enough to eat, 20-25 mins. Turn halfway through cooking.
Put each chicken breast into a mixing bowl with a glug of oil and the Parisienne herbs. Season with salt and then rub the spices into the meat. Heat a splash of oil in a frying pan over medium-high heat and brown each chicken breast, 2 mins on each side. Tip: Do this in batches if necessary. Transfer to the baking tray with the carrots and pop back on the top shelf of your oven for 23-25 mins. Tip: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Twist and tear the parsley bunch in half. Roughly chop the parsley (stalks and all!). Dissolve the chicken stock pot in the boiling water (amount specified in the ingredient list). Drain the lentils in a sieve and rinse under cold water.
Wash your frying pan if it's burnt and heat a splash of oil over medium heat. Add the red onion. Stir and cook until softened, 5 mins then add the garlic. Cook for a minute more and then add the chicken stock. Bring to the boil, then turn it down a little and simmer to reduce by half, 5 mins. Mix in the lentils and crème fraîche. Heat until piping hot, then remove from the heat.
When the chicken is cooked, take it out of your oven and leave to rest for a couple of minutes on a chopping board. Slice each breast into six even slices and get ready to plate.
Reheat the lentil mixture if necessary and then stir in the parsley and half of the punchy balsamic mustard. Taste and add more mustard, salt and black pepper if necessary. Share between your bowls. Arrange the roasted carrots on top and then finish with the spiced chicken. Enjoy!
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