Chicken & lentil casserole recipe by Chef Andrew Rudd

For many of us, January is a time to reset and establish healthier habits. Whether you simply want to cleanse yourself of the excess of Christmas or adjust your lifestyle, a new year is a great reason to kickstart the change.  This recipe created exclusively for Currys PC World by top chef Andrew Rudd, is a divine way to maintain taste without excessive calories.

This is such an easy dish to prepare and cook.  More importantly, it has incredible depth of flavour resulting mainly from the slow cooking process. Using the slow cooker also simplifies the process and means that you don’t have to worry about overcooking and spoiling the dish. I have tried a variation of this recipe many times and its always a crowd pleaser. Not only is it so tasty but it’s also really healthy, coming out at only 304 calories per portion. What a great way to start the New Year.

Chicken and Lentil Casserole Recipe by Chef Andrew Rudd

Serves: 4

Calories per portion: 304

INGREDIENTS:

Marinade

1 tbsp extra virgin olive oil

1 tsp sweet paprika

1 tsp ground cumin

3 garlic cloves, finely chopped

Juice and zest of ½ lemon

Salt & pepper, to season

4 chicken breasts, cleaned and trimmed

Casserole

1 tbsp sunflower oil
2 small red onions, roughly chopped
3 garlic clove, finely chopped
2 x sticks of celery, diced

1 x red pepper, roughly chopped

1 x yellow pepper, roughly chopped
400g chopped tomatoes
500ml chicken stock
400g green (vert) lentils, drained and rinsed
salt and freshly ground black pepper

Flat leaf parsley

METHOD:

Combine the ingredients for the marinade in a small bowl, and whisk

Place the chicken into a Ziplock bag or bowl and pour the marinade over, combining well. For best results, leave overnight but 2 hours is fine. Drain 5 minutes before cooking whist discarding the juices & marinade

On a hob, heat 1 tbsp of sunflower oil in the cooking pot then add the onion, garlic, celery, and pepper. Sauté for five minutes on medium heat. Remove from cooking pot and set aside

In the same cooking pot, add 2 chicken breasts and fry for 3 minutes. Turn and fry for a further 2 minutes or until chargrilled. Remove the chicken from the cooking pot and set aside, then cook the other 2 chicken breasts

Deglaze the cooking pot with 100g of the chopped tomatoes. Mix well. This will distribute the lovely juices from the chicken

Add the remaining tomatoes and stock. Bring to the boil, then reduce to simmer. Season with salt & pepper. Cook for five minutes

Add the vegetables, chicken and lentils. Transfer the cooking pot to the base unit. Cover with the glass lid, and cook on medium heat for 4 hours or until the chicken is completely cooked through

Remove from heat and rest for 10 minutes

Season, to taste, with freshly ground black pepper and salt. Garnish with flat leaf parsley

Top Tips

The cooking pot of the slow cooker can be used as a saucepan/frying pan to prep the vegetables and chicken. The great thing is that the chicken does not splash when frying as the cooking pot is quite deep

Don’t overcrowd the cooking pot when cooking the chicken. Cook in 2 batches to ensure that they are browned or chargrilled sufficiently on both sides

Lentils can be bought in tins /cans and are precooked. This is very convenient and means that you do not have to soak overnight and cook in advance

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Step it up:

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Delicious Dinners Made Easy:

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Fake-Away:

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