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..!
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 conflict 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.
Chicken Stock Powder
Water for the Sauce
a) Preheat your grill to high. b) Pop the chicken on a baking tray. c) Sprinkle the zahtar spice over the chicken. d) Season with salt and drizzle on a splash of oil. e) Rub the flavours into the chicken. f) IMPORTANT: Wash your hands after handling raw chicken.
a) Pop the baking tray under the grill. b) Grill the chicken until cooked through and golden, 15-18 mins, turning halfway. c) IMPORTANT: The chicken is done when no longer pink in the middle!
a) Drain and rinse the lentils. b) Trim the courgette, quarter lengthways then chop widthways into small pieces. c) Peel and grate the garlic (or use a garlic press).
a) Heat a splash of oil in a saucepan over medium heat. b) Add the bacon and cook for 2 mins, then 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. e) Simmer until the courgette is tender stirring occasionally., 5-6 mins.
a) When the chicken is ready, transfer to a plate b) Keep to one side.
a) Stir the crème fraiche into the lentils and bring to the boil. b) Season to taste with salt and pepper. c) Share the lentils between your bowls and top with the chicken. d) Enjoy!