Zahtar Spiced Chicken
with Creamy Lentils
Lentils - renowned for being a good source of fibre and a health food staple, they are also so easy to adapt and make the base of dish. The HF chefs take you on a culinary journey with the warming aromas of cumin, thyme, and the zesty scent of sumac. Delicious!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Chicken Stock Powder
100
Creme Fraiche
280
Chicken Mini Fillets
2
Ground Cumin
1
Garlic Clove
1
Flat Leaf Parsley
½
Lemon
1
Courgette
(May contain Celery)
1
Lentils
1
Za'atar
Not included in your delivery
75
Water
Nutritional information
Utensils
Instructions
a) Sprinkle the zahtar spice over the chicken and grate on the zest of the lemon. b) Season with salt and drizzle on a splash of oil. c) Rub the flavours into the chicken. d) Important: Wash your hands after handling raw chicken.
a) Roughly chop the flat leaf parsley (stalks and all). b) Drain and rinse the lentils. c) Trim the courgette, quarter lengthways then chop widthways into small pieces.
a) Heat a frying pan over medium-high heat. b) When the pan is hot, add the chicken and brown, 2 mins each side. c) Lower the heat to medium and cook until the chicken is no longer pink in the middle, 8-10 mins. Turn every couple of minutes.
a) Meanwhile, heat a splash of oil in a saucepan over medium heat. b) Add the courgette, garlic and ground cumin. c) Cook, stirring, for 1-2 mins, then add the water (see ingredients for amount). d) Bring to the boil then stir in the stock pot and lentils. e) Simmer for 5 mins, stirring occasionally.
a) When the chicken is cooked through, remove the pan from the heat and squeeze over some lemon juice. b) Sprinkle over half the parsley. Keep to one side.
a) Stir the crème fraîche into the lentils and bring to the boil. b) Stir in the remaining parsley and season to taste with salt and pepper. c) Share the lentils between your bowls and top with the chicken pieces.
