crispy chicken with spicy lentils and spinach

This is honestly a dish with such little input and seriously good results.

It’s perfect for a solo night in, or for two, or a dinner party. It’s basically just pretty great for any occasion, as the measurements can be easily adjusted and you can even swap out the ingredients.

If you don’t like spice, use herbs instead. If you don’t have spinach, chuck some peas in there or something. This dish is super laid back, ya feel? Bacon would actually be a good add-on...

INGREDIENTS (serves 2)

100g red lentils

4 chicken thighs

1 white onion

2 cloves garlic

250ml chicken or vegetable stock

1 bag of spinach leaves

Chilli flakes, to taste

Salt

Pepper

METHOD

Heat a generous glug of olive oil in your casserole dish and pre-heat your oven to 180°.

Finely chop your onion and add it to the warm oil. Cook on a low heat until they start to soften.

Add finely chopped garlic and a sprinkling of chilli flakes - lots if you can take the heat. Cook together for a couple of minutes, but don’t let the garlic brown. If you want to add rosemary or thyme, chuck it in at this stage.

Get your lentils in the pot and stir them into the softened garlic and onion before pouring in your stock.

Pat your chicken thigh skin really dry (this is key for crispy, crispy skin) and season with salt and pepper.

Settle these on top of the lentils, making sure to keep as much skin exposed above the liquid as possible.

Now for the easy part…

Pop into the oven and leave for an hour. Check in on your chook after 30 mins, to make sure that the skin is crisping and the lentils are getting nice and mushy.

Once the chicken is cooked and the lentils are soft, remove the thighs from the pot and stir in spinach until it wilts.

Serve up the lentils into bowls and rest the chicken on top.

A little drizzle of olive oil never hurt anyone.