MEAL MATHS - WARM SALAD OF SPICED CHICKEN, FENNEL & LENTILS
Ready in 1 hour 10 minutes | Serves 4
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1. Preheat the oven to 190°C, gas mark 5. Remove sleeve and film from the chicken and rub with the harissa, pour 250ml water into the tray provided and roast for 1 hour until the chicken is cooked through, the juices run clear and no pink meat remains.
2. Quarter the fennel, reserving any fronds, cut out the core, then slice and place into a bowl of cold water with a little lemon juice (optional – to crisp it up and prevent discolouring).
3. Shred the chicken meat into the tray, discarding the bones and any soggy skin. Cook the lentils according to pack instructions. Toss the chicken and some cooking juices with the lentils and drained fennel. Sprinkle on the reserved fronds to serve.
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Easy to Cook Lemon & Thyme Spatchcock Chicken1.2kg
1.2kgItem price
£9.95Price per unit
£8.30/kg0 added
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Quantity of Belazu Smoked Chilli Harissa in trolley 0
Belazu Smoked Chilli Harissa170g
170gItem price
£3.65Price per unit
£2.15/100g0kg added
0kg in trolley
Quantity of Fennel in trolley 0kg
Fennel
Item price
£5.00Price per unit
per kg0 added
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Quantity of Merchant Gourmet Beluga Lentils in trolley 0
Merchant Gourmet Beluga Lentils250g
250gItem price
£2.10Price per unit
£8.40/kg