Chicken Comforting Main

Shannon Bennett's paprika chicken and lentil casserole

Name: Paprika chicken lentil casserole by Shannon Bennett
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1/3 cup (80ml) olive oil; 1 tbs sweet paprika; 1/2 tsp fennel seeds; 1/2 tsp dried chilli flakes (optional); Pinch of saffron threads; 4 cloves garlic, crushed; Finely grated zest & juice of 1 lemon; 4kg chicken, cut into 8 pieces; 2 onions, thinly sliced; 1 red capsicum, cut into 1cm-wide strips; 200g button mushrooms, halved; 2 bay leaves; 1/2 cup (125ml) dry sherry; 1 litre chicken stock; 400g can cherry tomatoes; 400g can brown lentils, drained and rinsed; 200g baby spinach; Chopped flat-leaf parley & crusty bread, to serve

4 ratings

15m

50m

https://healthimprovements.info/recipes/paprika-chicken-lentil-casserole-shannon-bennett/n921b0j1 — Paprika chicken and lentil casserole

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by Shannon Bennett

Chef

Jun 01, 2018

Sherry and smoky paprika put a Spanish spin on this warming casserole, says Shannon.

1/3 cup (80ml) olive oil
1 tbs sweet paprika
1/2 tsp fennel seeds
1/2 tsp dried chilli flakes (optional)
Pinch of saffron threads
4 cloves garlic, crushed
Finely grated zest & juice of 1 lemon
4kg chicken, cut into 8 pieces
2 onions, thinly sliced
1 red capsicum, cut into 1cm-wide strips
200g button mushrooms, halved
2 bay leaves
1/2 cup (125ml) dry sherry
1 litre chicken stock
400g can cherry tomatoes
400g can brown lentils, drained and rinsed
200g baby spinach
Chopped flat-leaf parley & crusty bread, to serve

Method

1.

Combine 1 tbs oil, the spices, garlic and lemon zest and juice in a large bowl and season. Add the chicken pieces, turn to coat and leave to marinate for 15 minutes or longer if time allows.
2.

Heat 1 tbs oil in a large flameproof casserole dish over high heat, add chicken and fry, turning once, for 5 minutes or until browned. Remove from pan and set aside on a plate.
3.

Wipe out casserole, add remaining oil and place over medium heat. Add onion, capsicum, mushroom and bay leaves and cook, stirring occasionally, for 6 minutes or until vegetables soften. Deglaze pan with sherry.
4.

Return chicken to pan, pour in stock and tomatoes and bring to the boil, then reduce to a simmer. Cover and cook for 35 minutes or until chicken is cooked through. Stir in lentils and spinach and set aside to rest for 10 minutes.
5.

Scatter paprika chicken with parsley and serve with bread.