Keeping on the chicken / halloumi theme, this dish was a way of using up the leftovers from roasting a whole chicken. It goes beautifully with the spiced puy lentils and garlic mushrooms. It's an easy mid-week dinner if you're using leftovers or a great weekend dish if you have a little extra time. Although for a lot of us at the moment, it's all the same... What day is it anyway?!
Ingredients
For the chicken: 1 whole chicken, or 6 chicken thighs, on the bone 50g butter, softened 4 garlic cloves, minced 1 tbsp fresh thyme 1 lemon, sliced salt and pepper Veggie option: 1 pack halloumi 1 garlic cloves, minced 1/2 tbsp fresh thyme squeeze of lemon For the lentils: 240g puy lentils 1 small red onion, diced finely 1 red chilli, diced finely 2 garlic cloves, minced salt and pepper 10-12 chestnut mushrooms, sliced 2 garlic cloves, minced Method 1. If using a whole chicken, cut into the pieces (thighs, legs, wings and breasts). 2. Mix the butter, garlic, thyme and seasoning in a bowl until combined, then rub over the chicken pieces until covered. Squeeze the lemon slices over the chicken and then add to the bowl. Refrigerate for at least 2 hours, or overnight. 3. Pre-heat the oven to 180C. Roast the chicken in a large tray, with the lemon slices for 30-40 mins until cooked through and skin is brown. 4. Rinse the lentils, add to a pan with a generous amount of water (approx three times the amount of lentils), bring to a boil and then reduce the heat and simmer for 30 minutes. 5. Fry the onion, garlic and chilli in a large frying pan until softened, then add the cooked lentils and stir until combined. 6. Fry the sliced mushrooms in garlic until browned.
7. If having halloumi, toss in the lemon juice, garlic and thyme, then fry until brown on each side while the veg is roasting.
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