Zahtar Spiced Chicken
with Veggie Packed Lentil Dal
- May contain traces of allergens
- Celery
Lentils - renowned for being good source of fibre and a health food staple, they are also so easy to adapt and make 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. Delicious..!
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Carrot
1 unit(s)
Garlic Clove
1 unit(s)
Courgette
(Contains: May contain traces of allergens, Celery)
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Lemon
15 grams
Tomato Puree
100 grams
Red Split Lentils
1 pot(s)
Chermoula Spice Mix
1 sachet(s)
Chicken Stock Powder
2 unit(s)
British Chicken Breasts
1 pot(s)
Za'atar
Not included in your delivery
500 milliliter(s)
Water for the Lentils
Nutritional information
Instructions
Halve, peel and thinly slice the 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 saucepan on medium high heat. Add the red onion and carrot. Stir and cook until starting to soften, 3-4 mins. Add the garlic, chermoula and tomato puree, stir and cook for a 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, 15 mins, stirring occasionally. Preheat your grill to high.
While 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: Wash your hands after handling raw meat.
Lay the chicken breast(s), opened flat out on a foiled lined baking tray and pop under the grill. Grill until browned on both sides and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, heat a frying pan over high heat (no oil). When hot, add the courgette slices 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 when it is ready 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 sprinkle of parsley and a squeeze of leftover lemon juice. Enjoy!
