Chicken lentil stew

Serves 2:

Marinated chicken:
2 chicken tighs
100 ml chicken stock
1 tsp harissa paste
120 ml coconut cream
60 ml soy sauce
2 tbsp honey
2 cloves of garlic
1/2 tsp cinnamon
1 tsp smoked paprika powder
Lentil sauce:
1 red paprika
1/2 red onion
1 can lentils
Finish with:
pomegranate
feta cheese
turnip fries

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  1. Mix all ingredients for the marinade in a bowl and cover the chicken with the sauce. Put in the fridge for 1 hour.
  2. Heat 1 tbsp olive oil over medium high heat in a heavy, deep pot. Add paprika and onion. Stir occasionally until onion is very soft and golden brown.
  3. Add the chicken with the sauce in the pot bring to a boil, reduce heat, and simmer, partially covered, until chicken is almost falling off the bone.
  4. Halfway, add the lentils.
  5. When chicken is ready, bake chicken under the grill until brown.
  6. Serve with pomegranate, feta and turnip fries.

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