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!
Flat Leaf Parsley
Chicken Stock Powder
In a mixing bowl, sprinkle the zahtar spice blend over the chicken and grate on the zest of the lemon. b) Season with salt and drizzle on a splash of oil. 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. Grill the chicken until cooked through and golden, 15-18 mins, turning halfway through cooking. b) IMPORTANT: The chicken is cooked when it is no longer pink in the middle!
a) Meanwhile, roughly chop the flat leaf parsley (stalks and all). b) Drain and rinse the lentils in a sieve. 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 large saucepan over medium heat. b) Add the courgette, garlic and ground cumin. c) Cook, stirring, for 1-2 mins, then add the water (see ingredients for amount). d) Bring to the boil then stir in the stock powder and lentils. Simmer for 5 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. Keep to one side.
a) Stir the crème fraîche into the lentils and bring back 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!