Zahtar Spiced Chicken

Name: Zahtar Spiced Chicken with Creamy Lentils
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 British Chicken Breasts; 2 Ground Cumin; 1 Garlic Clove**; 1 Flat Leaf Parsley; ½ Lemon; 1 Courgette; 112.5 Creme Fraiche; 1 Lentils; 1 Za'atar; ½ KNORR Chicken Stock; 75 Water for the Sauce

with Creamy Lentils

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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 dish. The HF chefs take you on a culinary journey with the warming aromas of cumin, thyme, and the zesty scent of sumac from the zahtar spice blend. Delicious!

Allergens:

Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

British Chicken Breasts

Ground Cumin

Garlic Clove**

Flat Leaf Parsley

Lemon

Courgette

(May contain traces of: Celery)

112.5

Creme Fraiche

(Contains: Milk)

Lentils

Za'atar

KNORR Chicken Stock

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)468 kcal

Energy (kJ)1958 kJ

Fat23 g

of which saturates9 g

Carbohydrate20 g

of which sugars9 g

Protein48 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Plate

Instructions

a) Preheat your grill to high. b) Sprinkle the Zahtar spice over the chicken and grate on the zest of the lemon. c) Season with salt and drizzle on a splash of oil. d) Rub the flavours into the chicken and pop onto a baking tray. IMPORTANT: Wash your hands after handling raw chicken. c) Rub the flavours into the chicken and pop onto a lined baking tray. IMPORTANT: Wash your hands after handling raw chicken.

a) Pop the tray under the grill. b) Grill the chicken until cooked through and golden, 15-18 mins, turning halfway. IMPORTANT: The chicken is done when no longer pink in the middle!

a) Meanwhile, roughly chop the flat leaf parsley (stalks and all). b) Drain and rinse the lentils. c) Trim the courgette, quarter lengthways then chop widthways into small pieces. d) Peel and grate the garlic clove (or use a garlic press).

a) Heat a splash of oil in a saucepan over medium heat. b) Add the courgette, garlic and ground cumin. Cook, stirring, for 1-2 mins, then add the water (see ingredients for amount). c) Bring to the boil then stir in the stock pot and lentils. d) Simmer until the courgette is tender, 5-6 mins, stirring occasionally.

a) When the chicken is ready, transfer to a plate b) Squeeze over some lemon juice and sprinkle over half the parsley. c) Keep to one side.

a) Stir the crème fraiche into the lentils and bring to the boil. b) Stir in the remaining parsley and season to taste with salt and pepper. c) Share the lentils between your bowls and top with the chicken. Enjoy!