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

1. Preheat the oven to 180°C.

2. Brown the chicken:

Heat a large frying pan over high heat with a little oil. Quickly brown the chicken thighs on the outside (they don’t need to be cooked through). Remove from the heat and set aside.

3. Prepare the ricotta filling:

In a bowl, mix together half of the sun‑dried tomatoes, the garlic, and ricotta until well combined. Set aside.

4. Assemble the vegetables:

Spread the kale, remaining sun‑dried tomatoes, red onion, and lentils evenly over the base of a large oven‑proof dish.

5. Add the chicken:

Place the browned chicken thighs on top of the vegetables, spacing them so they cover most of the dish.

6. Add the ricotta mixture:

Dollop teaspoonfuls of the ricotta mixture into the gaps between the chicken pieces.

7. Prepare the stock:

In a jug or small bowl, whisk together the stock, chilli or cayenne, and cornflour until smooth. Pour carefully around the chicken (not over the ricotta).

8. Bake:

Roast for 40 minutes, or until the chicken is cooked through and the juices have thickened slightly.

9. To serve:

Spoon into bowls and finish with a drizzle of the cooking juices over the top.

Recipe notes:

  • Add more chilli/cayenne to taste.

  • You can also use creamy feta instead of ricotta.

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