Chicken Chermoulla With A Lentil Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 700 g chicken thigh fillets, sliced thinly (1.5 pounds approx.)
• 1/2 cup flat leaf parsley, chopped coarsely
• 4 teaspoons lemon rind, finely grated
• 4 teaspoons lemon juice
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 medium red onion, chopped finely
• 2 tablespoons olive oil
• 1 cup red lentil, rinsed in water (200 grams)
• 2 1/2 cups chicken stock (630 mls)
• 200 g baby spinach leaves (7oz)
• 1/2 cup fresh mint, coarsely chopped
• 1/2 cup fresh coriander, coarsely chopped (leaves)
• 4 teaspoons red wine vinegar
• 1/3 cup yogurt

Recipe

• 1 combine chicken, parsley, lemon rind, spices, onoion and 1 tablespoon olive oil in a large bowl.
• 2 heat a wok or a large frying pan. stir-fry chicken in small batches, until chicken is browned and cooked through.
• 3 meanwhile, combine lentils and stock in a medium sized saucepan. bring to the boil, reduce heat, and simmer uncovered for about 8 minutes or until the lentils are just tender. drain.
• 4 place lentils in a large bowl with the spinach, coriander, mint and combined vinegar and the remaining 1 tablespoon of olive oil. toss gently to combine.
• 5 serve chicken mixture on the lentil mixture, drizzle with yogurt and sprinkle with some extra green herbs for presentation.