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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.





  • 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
  • salt & pepper
  • oil
  • cornflour (or flour)


  1. Heat the oven to 180ºC
  2. Heat a pan on high with a little oil and quickly brown the outside of the chicken, then turn off the heat.
  3. In a bowl mix together half the sun dried tomatoes with the garlic and ricotta. Put to one side.
  4. Spread the kale, remaining sun dried tomatoes, red onion and lentils over the bottom of a large oven proof dish.
  5. Place the chicken thighs on top. They should cover most of the dish.
  6. Dollop teaspoonful’s of the ricotta mix between the chicken.
  7. Mix the chilli or cayenne with the stock and 1 tbs cornflour.
  8. Pour around the chicken.
  9. Roast for 40 minutes or until the chicken is cooked.
  10. Serve in a bowl with some of the cooking juices poured over the top.

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.