Name: Schmaltzy lentils with chicken, olives & lemon
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil; 4 skin-on chicken breasts; 1 red onion finely sliced; 2 garlic cloves finely chopped; 1 tsp sumac; 1 tsp ground turmeric; 500ml low-salt chicken stock; 500g cooked lentils tomato flavoured if you can get them; 125g kale finely chopped; 1 lemon half sliced and half juiced; 50g green olives pitted and roughly chopped; small handful of parsley finely chopped, to serve

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Schmaltzy lentils with chicken, olives & lemon

Schmaltzy lentils with chicken, olives & lemon

Ailsa Burt

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Golden chicken fat (schmaltz) adds flavour to the lentil and kale base in this hearty dish. It makes a moreish midweek meal

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
4 skin-on chicken breasts
1 red onion

finely sliced
2 garlic cloves

finely chopped
1 tsp sumac
1 tsp ground turmeric
500ml low-salt chicken stock
500g cooked lentils

tomato flavoured if you can get them
125g kale

finely chopped
1 lemon

half sliced and half juiced
50g green olives

pitted and roughly chopped
small handful of parsley

finely chopped, to serve

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Nutrition: Per serving

kcal473
fat19g
saturates3g
carbs19g
sugars6g
fibre16g

high
protein48g
salt1.52g

Method

step 1

Heat the olive oil in a casserole dish or deep frying pan over a medium-high heat. Season the chicken all over and add to the pan, skin-side down. Cook for 6-8 mins until well browned and golden, then flip and cook for 2-3 mins until just golden, they don’t need to be cooked through at this point. Remove the chicken to a plate.
step 2

Stir the onion and garlic into the chicken pan. Cook for 2-3 mins before stirring in the spices. Cook for 1-2 mins until fragrant, then splash in the chicken stock, scraping the bottom to remove any browned bits. Mix in the lentils, kale, lemon slices and olives. Bring to a simmer, nestle the chicken breasts back in, skin-side up and cook for 8-10 mins until reduced and the chicken is cooked through. Season with the lemon juice and some black pepper, then garnish with the parsley to serve.

Recipe from Good Food magazine, February 2025

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A star rating of 5 out of 5.2 ratings

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