CHICKEN AND LENTIL CASSEROLE
A really fast casserole for those cooler nights, packed with lean chicken, lentils and vegetables. Easy to prepare the night before then pop in the fridge so all you need to do is bake it the next evening. Serve with some steamed greens and dinner is done!
6 boneless skinless chicken thighs, or breasts, cut into bite sized pieces
2 tbsp oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 parsnip, diced
2 carrots, diced
2 sprigs thyme
2 tbsp tomato paste
400 g can brown lentils, drained
1 cup vegetable or chicken stock
Salt and pepper
Parsley, finely chopped to serve
Preheat your oven to 180°C.
Using an ovenproof casserole dish heat the oil and cook the onion, carrot and parsnip until browned and softened. Push the vegetables to the side and quickly brown the chicken for 3-4 minutes. Add the garlic and cook for a further minute. Add lentils, thyme, bay leaf, tomato paste and stock. Season with a little salt and pepper.
Place the casserole in the oven and bake for 30-40 minutes or until the chicken is cooked through. Check for seasonings, sprinkle with parsley and serve with steamed greens and potatoes or rice.