Berbere Chicken with Spiced Lentils and Toum

Berbere Chicken with Spiced Lentils and Toum

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, May 27, 2018.
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Ingredients

LENTILS

  • ½ tsp oil
  • ½ brown onion, thinly sliced
  • 1½ tsp berbere spice mix
  • ½ punnet mushrooms, thinly sliced
  • 50g split red lentils
  • 1¼ cups canned tomatoes
  • 1 cup stock

CHICKEN

  • 275g lean chicken breasts
  • ¼ lemon, zested and juiced
  • 1 Tbsp dukkah

RIBBONS

  • 1 carrot, peeled into ribbons
  • ½ Lebanese cucumber, peeled into ribbons
  • 3 Tbsp coriander, chopped
  • 1½ Tbsp toum

TO SERVE

  • 1-2 Tbsp toum
  • Remaining dukkah (optional)
  • ¼ lemon, cut into wedges

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper.
  2. Prep onion & mushrooms.
  3. Make lentils. Heat oil in a medium fry-pan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, until starting to soften. Add berbere spice mix and cook for 30 seconds, until fragrant.
  4. Add mushrooms, lentils, canned tomatoes and stock. Bring to the boil, reduce heat to lowmedium and simmer for about 15 minutes, until lentils are soft. If lentils get too dry, add a little more water or stock.
  5. Prep & cook chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Coat with lemon zest and juice and first measure of dukkah. Place on prepared tray and season. Bake for 8-10 minutes, or until cooked through. Set aside to rest then slice thickly.
  6. Prep & assemble ribbons. Add carrot, cucumber and coriander and first measure of toum to a medium bowl and toss to coat.
  7. To serve, spoon lentils into bowls. Top with chicken and ribbons. Spoon over remaining toum and dukkah (if using). Squeeze over lemon.

Nutritional Information

Energy 1839 kj
440 kcal
Protein 44.6g
Carbohydrate 21.1g
Fat 17.5g