Serves 6
This can be made vegetarian by
omitting the chicken and adding more lentils/quinoa, just make sure you have
twice as much liquid to lentils/quinoa, ie 1 cup to 2 cups of broth.
Ingredients
500g chicken thighs, 1.5cm dice
½ cup of quinoa
½ cup of red lentils (uncooked)
1 brown onion, diced
3 cloves garlic, crushed
500ml chicken broth or other
broth to suit
2 carrots, small dice, about 1cm
2 tsp dried thyme
2 tsp smoked paprika- with the
herbs and spices you can use whatever you have on hand, rosemary, oregano,
cumin etc…
Method
In a large pan put a knob of
butter and fry off your onion, garlic and chicken, until the chicken is just
browned, about 3-4 minutes. Add your spices and toss through. Ten add your
broth and lentils/quinoa, season with salt and pepper, heat your broth in the
pan then transfer to an oven proof baking dish. Cover tightly with foil or a
lid (I use another tray). Bake at 200c for 35-40 minutes, check it half way.
Cook until the lentils/quinoa is tender. When done take out, uncover and dot
more butter over and mix through. I served this with green Russian kale and broccoli.
