Recipes+
Ingredients
Method
1.Use a zester to remove zest from lemon; set aside. Juice lemon, then place juice in a bowl. Stir in paprika and oregano. Season. Add chicken. Toss to coat.
2.Heat 1 tablespoon of the oil in a frying pan over moderately high heat. Add chicken; cook for 4 minutes each side or until brown and cooked. Transfer to a heatproof plate. Cover to keep warm. Wipe pan clean.
3.Add remaining oil to pan. Heat over moderate heat. Add onion; cook and stir for 3 minutes or until soft. Add raisins and lentils; cook and stir for 1 minute or until heated. Add zest and spinach; cook and stir for 2 minutes or until spinach has wilted. Spoon lentil mixture onto serving plates. Serve topped with sliced chicken.
Cook chicken thigh fillets instead of breast. If you don’t have a zester, peel lemon with a vegetable peeler, avoiding white pith, then cut into thin strips. In a hurry? There’s no need to cook the lentils and vegies – serve as a salad. Use currants instead of raisins.
Note
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