Yields6 Servings
 3 large tomatoes
 3 tbsp olive oil
 2 medium onions sliced
 6 cloves garlic sliced
 2 tbsp rosemary leaves
 1 tsp ground coriander
 300 g red lentils
 600 ml vegetable stock
 12 whole chicken thighs
 Salt and pepper to taste
 Coriander leaves to finish

Preheat the oven to 180C/Gas4


Place the tomatoes in a large bowl and pour boiling water over them; allow to stand for a few minutes; drain and skin; deseed and cut into cubes and leave aside


Heat the oil in a pan, add the onions and cook until soft; add the garlic, rosemary and coriander and continue cooking for about 5 minutes; stir in the tomatoes, lentils and stock and bring to a simmer


Pour the mixture into a deep oven proof dish large enough to hold all the chicken pieces and place them skin side up in the dish; leave the chicken skin exposed above the liquid so that it can brown in the oven


Bake uncovered in the preheated oven for about 1 hour; check that the chicken is cooked right through and that the lentils are soft; if not, return to the oven for 10-15 minutes until done


Serve with the coriander leaves scattered over the top

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