[ RECIPE ] Rosemary Chicken with Puy Lentils

 

Due to work committments and varying shifts, it’s not always possible for myself and Anna to have dinner together, which means we’ve got to make our own minds up regarding what to make for that evening (sometimes a daunting decision!). This was one such occasion in which I was working away right up until 10pm on a Sunday evening and Anna had the place to herself.

She decided to adapt one of our favourite chef’s recipes, Jamie Oliver, in which he created the original ‘Spiced Chicken with Puy Lentils’ from ‘Jamie’s 15 Minute Meals’ book. It was also the first time Anna had photographed the food with the new 50mm f1.8 lens she purchased earlier that weekend. We both really like the results and hope you do too!

Speaking of making new purchases, I also bought myself a new pressure cooker recently as they are very useful for creating sauces and other dishes. I used the following site ‘Power Pressure Cooker Tips‘ and did enough research before taking the plunge, but I’m sure it will be worth it! 

(Serves 2)

Olive Oil (for pan)
1 x Onion (grated)
1 x Large Carrot (grated)
2 x Rosemary Sprigs
150g x Puy Lentils (we used Merchant Gourmet ‘Ready To Eat’)
2 x Ripe Tomatoes (roughly chopped)
1/2 tsp x Red Wine Vinegar
100g x Spinach
2 tbsp x Natural Yoghurt (plus extra to serve)

2 x Chicken Breasts
1/2 tsp x Cayenne Pepper
1/2 tsp x Paprika
2 x Garlic Cloves (whole)
Freshly Ground Salt & Pepper
1 x Rosemary Sprig
Bunch of Asparagus

 – Method

1. On a large piece of greaseproof paper, add the paprika and cayenne pepper to the chicken breasts, along with the salt and pepper. Fold the paper over the chicken and flatten using a rolling pin until 2cm thick.

2. Heat a large frying pan (or griddle) to a medium-high heat and add the olive oil. Once the oil is hot add the chicken along with the rosemary. With the back of your knife, lightly squash down each garlic clove and add to the pan. Cook for 15 minutes, turning regularly.

3. Meanwhile add the grated carrot, onion and rosemary leaves to a seperate frying pan with olive oil, on a medium heat. Fry for 3-4 minutes then add the puy lentils with the tomatoes along with a splash of water.

4. Add the spinach and leave to wilt. Once the spinach has wilted, add the vinegar and yoghurt. Season to taste.

5. Boil the asparagus for 5 minutes and serve.