Time to tuck into a bowl of nourishment! The classic middle eastern pairing of lentils and rice is as filling as it is good for you. Along with sweet currants, fresh mint and bright carrot topped with a succulent za’atar chicken thighs, this twist on an old classic is one worth dusting off.
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/ Serving 2 people
/ Serving 2 people
To prepare the ingredients, quarter the chicken thighs. Finely chop the brown onion and mint, and cut the lemon into wedges. Peel and crush the garlic, and grate the carrot. Lastly, drain and rinse the lentils.
Place the Jasmine rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Place rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until rice is soft and water is absorbed.
Meanwhile, toss the chicken in half the olive oil and the za’atar in a small bowl until well coated. Set aside.
Heat the remaining olive oil in a medium frying pan over a medium heat. Add the brown onion and garlic and cook stirring for 2-3 minutes or until the onion is softened. Add the lentils and rice and cook stirring for 1-2 minutes or until they are flavoured by the onions. Transfer to a large bowl. Stir through the carrot, currants, mint and squeeze the juice from half of the lemon wedges. Season to taste with salt and pepper.
Place the same frying pan back on a medium-high heat. Add the za’atar coated chicken and cook for 3-4 minutes on each side, or until cooked through.
To serve, divide rice and lentil salad between plates and top with the chicken. Serve with remaining lemon wedges.