Prep time:
Cooking time: 40 minutes
Total time:
Serves: 2
1 pack chicken thighs (bone in, skin on)
50ml pomegranate molasses (I use Waitrose)
15ml olive oil
1 lemon, quartered
200g cauliflower, broken into small florets (optional)
100g lentils vertes or puy lentils, rinsed
50ml natural yoghurt
microgreens, pomegranate seeds, salad leaves (optional, to serve)
This dish sounds fancy, but it’s so simple, totally flexible and utterly flavoursome, filling and feel good food. Pulses are so good for our health and longevity. These little lentils vertes are simply boiled while the chicken roasts, and then dressed in the delicious chicken cooking juices. Add some salad and, voila, easy meal! I … Continue reading "Lemon Roast Chicken with Pomegranate Molasses & Cauliflower on a Bed of Lentils"
This dish sounds fancy, but it’s so simple, totally flexible and utterly flavoursome, filling and feel good food. Pulses are so good for our health and longevity. These little lentils vertes are simply boiled while the chicken roasts, and then dressed in the delicious chicken cooking juices. Add some salad and, voila, easy meal! I used natural yoghurt for a dressing and roasted some cauliflower with the chicken for extra veg, but that is entirely optional.
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