This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large casserole dish, heat half the oil on high. Brown chicken for 2 minutes each side. Transfer to a plate.
2.In the same casserole dish, heat remaining oil. Sauté onion, fennel, garlic and cumin for 3-4 minutes until tender.
3.Return chicken to pan with stock, tomatoes, lentils and saffron. Bring to the boil. Reduce heat to low, then cook, covered, for 60-65 minutes until chicken is done and lentils are tender.
4.Stir coriander and parsley through. Top with extra parsley and accompany with pumpkin mash.