chickenkaleandlentils

Chicken, kale and lentils

  • Serves 4-6
  • Prep time: 15 mins | Cooking time: 40 mins

The roasting chicken combines with the lentils and kale creating a delicious dish full of good things. A hint of chilli is countered by the creamy ricotta flavoured with garlic and tomato. Cooking it all in the oven frees up your time at the end of a busy day.

Ingredients

  • 4-6 Chicken Thigh Cutlets

  • 100g Delmaine Marinated Sundried Tomatoes, diced

  • 2 cloves garlic, crushed

  • 250g Perfect Italiano Ricotta

  • 1 bag kale, sliced

  • 2 red onions, peeled, roughly diced

  • 400g lentils, drained

  • 250ml Campbell’s Real Stock (chicken or vegetable)

  • ½ -1 tsp ground chilli or cayenne

  • ALSO NEED:

  • salt & pepper

  • oil

  • cornflour (or flour)

Method

And more:

  • Add more chilli/cayenne to taste.

  • Use a creamy feta instead of the ricotta.

  • The oil from the sundried tomatoes has lots of taste. Drizzle over mashed/roasted vegetables or use in dressings.