Chicken & cherry tomato lentils
- Preparation and cooking time
- Serves 4
A simple traybake that combines storecupboard pulses with chicken thighs, cumin and parsley
- STEP 1
Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins.
- STEP 2
Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.