Nici Wickes: Rosemary Chicken and Lentils

Saturday Morning with Jack Tame

Pulses and legumes. They’re filling, nourishing, super versatile and cheap and yet many of us would be lucky to eat them more than once or twice a month. Would it encourage you if I told you they’re necessary, yes necessary, for a balanced diet?

This one-pot dish is tasty and wonderfully easy to throw together.

Serves 4

Ingredients

1 400g tin lentils, drained

2 tbsps olive oil

4-6 pieces chicken, skin on, bone in

1 onion, diced

1 carrot, peeled and diced

Few sprigs of rosemary

1 cup vegetable to chicken stock (can use water)

2 tbsps pomegranate molasses

Salt and pepper to season

Small handful parsley to garnish

Method

1. Heat oil in rinsed saucepan and brown chicken.

2. Add onion, carrots and rosemary and sauté for 2-3 minutes.

3. Pour in stock and pomegranate molasses, cover and simmer for 25 minutes or until chicken is cooked through.

4. Add in lentils and simmer with lid off for 5-10 minutes. Taste and season with salt and pepper.

5. Garnish with parsley and serve with salad.

Make it your own:

Use cannellini beans in place of lentils.

Change it up with some grated ginger and soy sauce in place of rosemary and pomegranate molasses.

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