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Chilli Tomato Lentils With Roasted Chicken
Serves 4
Ingredients
4 dessert spoons Country Range
Chilli Con Carne Sauce
4 x 175g chicken breast, skin on
100g lentils
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1 clove garlic
1 shallot, finely chopped
Country Range olive oil
25g cold butter
Salt and pepper |
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Decorate with vegetables of your choice. In the photograph, Nigel used roasted beetroot, Potato Anna, braised celery and swede, and roasted carrot.
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Method
- Place a splash of olive oil in to a hot pan.
- Place the chicken breast in and seal until golden brown, turning all the time until the skin is crispy and sealed evenly.
- Soak and cook the lentils until soft. Drain well and leave to one side.
- Place a splash of olive oil into a pan and gently cook the shallot and garlic until soft. Add the lentils and Country Range Chilli Con Carne Sauce and simmer for about five minutes. Whisk in the butter until all the flavours are brought together.
- Season and serve with the seasonal vegetables and the roasted chicken breast. Serve immediately.
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