Chicken and cherry tomato lentils: RECIPE

A simple traybake that combines storecupboard pulses with chicken thighs, cumin and parsley

Ingredients
500g skinless chicken thigh, cut into chunks
1 red onion, cut into wedges through the root
1 tbsp olive oil

200g cherry tomato
1 tbsp cumin seeds
2 x 250g pouches microwave Puy lentils
2 tbsp red wine vinegar
handful parsley

, chopped

Method
Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins.

Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.

Source: Spar

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