- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, chopped
- 1 garlic clove, crushed
- 50g harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 500g chicken thigh, skin removed, boned and diced
- 1 medium carrot, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 200g dried Puy lentils
- 2 x 400g cans chopped tomatoes
- 1.2l stock, made from 1 chicken or vegetable stock cube
- flat-leaf parsley, to serve (optional)
Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.