Citrus Chicken and Lentils
8 or 10 skinless chicken thighs (or two packs)
1 lemon, cut into quarters
2 oranges, cut into quarters
125ml chicken stock or Marigold bouillon powder and water
2 tablespoons balsamic vinegar
Sprig of rosemary
1 tin of cooked lentils, drained
1 tablespoon olive oil
- Preheat the oven to 170ºC.
- Take two lemon quarters and four orange quarters and squeeze the juice into a bowl. Add the stock and vinegar, and season with salt and pepper. Stir well.
- Cut the remaining oranges and lemons into half again. Arrange the chicken in a rectangular oven dish and tuck the orange and lemon pieces between the thighs.
- Pour the stock mixture over the chicken. Add some more stock if it looks a bit dry. Cover with foil and place in centre of the oven for 20 minutes.
- Remove the foil, pour most of the juices into a saucepan and put chicken back in the oven for another 15 minutes. Turn up the oven to 185ºC.
- Put the saucepan with the juices on to boil. Reduce and when a little thicker add one or two tins of lentils.
- When the chicken is cooked, squeeze some of the citrus to release the juices. Pour the juices and lentils from the saucepan over the chicken. You can add a little double cream or crème fraiche to make it creamier.
- Serve with either brown or white rice or mini roasted potatoes and a green salad or broccoli.