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Chicken and lentil casserole

Name: Chicken and lentil casserole recipe
Yield: 4
Ingredients: 4 chicken marylands; 20.00 ml sunflower or vegetable oil; 2 onions, chopped or sliced; 1 carrot, grated; 1 tsp ground cumin; 2 tsp dried mixed herbs; 2 tsp plain flour; 20.00 ml tomato paste; 125ml white wine; 100g dried red lentils, rinsed; 500ml chicken stock; 400g can chopped tomatoes; Thick slices of crusty bread or boiled potatoes (optional), to serve

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by Samuel Goldsmith

CHEF

Mar 17, 2024

“It’s surprising how much you can do with a handful of storecupboard ingredients. Lentils bulk out the dish and complement both the tomatoes and chicken well. Serve with boiled potatoes or crusty bread to mop up the sauce.” – Samuel Goldsmith. From The Tinned Tomatoes Cookbook by Samuel Goldsmith, published by Murdoch Books, $39.99, out now,

4 chicken marylands
1 tbs sunflower or vegetable oil
2 onions, chopped or sliced
1 carrot, grated
1 tsp ground cumin
2 tsp dried mixed herbs
2 tsp plain flour
1 tbs tomato paste
1/2 cup (125ml) white wine or water
100g dried red lentils, rinsed
2 cups (500ml) chicken stock
400g can chopped tomatoes
Thick slices of crusty bread or boiled potatoes (optional), to serve

Method

1.

Season the chicken marylands with salt flakes and freshly ground black pepper. Heat the oil in a large saucepan with a lid, add the chicken and fry all over to brown. Remove the chicken from the pan, leaving behind any juices and oils.
2.

Tip the onions and carrot into same pan and gently fry for 10-12 minutes to soften. Stir in the ground cumin, mixed herbs, flour and tomato paste, then cook for 30 seconds – you should notice it becomes a little paste-like
3.

Pour in the wine or water, cook for a few minutes, then tip in the lentils, stock and tinned tomatoes. Bring to a simmer, cook for 10 minutes then add the chicken back in, pop the lid on and simmer for 35-45 minutes until the lentils are tender and the chicken is cooked through and juices run clear when the thickest part of thigh is pierced with a skewer.
4.

Serve with slices of crusty bread or boiled potatoes, if you like.