Spicy harissa chicken with lentils

2 of 5-a-day fibre healthy healthy chicken iron north african chicken winter

N/A

Source

Ingredients

1 tbsp olive oil

1 red onion , chopped

1 garlic clove , crushed

50g harissa

500g chicken thigh , skin removed, boned and diced

1 medium carrot , grated

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)

Method

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.