Zahtar Spiced Chicken
with Veggie Packed Lentil Dal
Lentils - renowned for being a good source of fibre and a health food staple, they are also easy to adapt and use as the base of a dish. The HF chefs take you on a culinary journey with the warming aromas of cumin, thyme, and the zesty scent of sumac found in the zahtar spice. Delicious..!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Chicken Breasts
1
Chicken Stock Powder
100
Red Split Lentils
2
Ground Cumin
15
Tomato Puree
1
Garlic Clove
1
Flat Leaf Parsley
½
Lemon
1
Courgette
(May contain Celery)
1
Carrot
1
Za'atar
1
Red Onion
Not included in your delivery
500
Water for the Lentils
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the red onion. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Trim the courgette then slice into rounds about 1cm thick. Roughly chop the parsley (stalks and all). Zest then halve the lemon.
Heat a splash of oil in a large saucepan on medium-high heat. Add the onion and carrot. Stir and cook until starting to soften, 3-4 mins. Add the garlic, ground cumin and tomato purée, stir and cook for 1 minute. Next, add the red lentils, water (see ingredients for amount) and stock powder. Stir to dissolve and bring to the boil. Lower the heat and simmer until the lentils are completely soft, stirring occasionally, 15 mins. Preheat your grill to high.
As the lentils bubble away, lay your chicken breast(s) on the chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way). Open it up like a book. Repeat for the other breast(s). Pop onto a plate, season with salt, pepper, lemon zest and zahtar spice. Add a splash of oil and coat the chicken all over, using your hands. IMPORTANT: Remember to wash your hands and equipment your hands after handling raw meat.
Lay the chicken breast(s), opened flat out on a foil-lined baking tray and pop under your grill. Grill until browned on both sides and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
While the chicken cooks, heat a frying pan over high heat (no oil). When hot, add the courgette and cook until charred, 3-4 mins on both sides. Remove from the pan, allow to cool and cut into small chunks. Add to the dal and get ready to serve!
Season the dal to taste with salt, pepper and a squeeze of lemon juice. Stir in half the parsley. Share between your bowls. Halve the chicken breast and serve on top of the dal. Finish with a sprinkling of parsley and a final squeeze of lemon juice. Enjoy!
