The Chef and I - Jamie Oliver's spiced chicken with bacon & spinach lentils
 
Prep time
Cook time
Total time
 
A delicious health dinner of spiced chicken with lentils, spinach and yoghurt
Author:
Ingredients
Lentils
  • 1 onion
  • 1 carrot
  • 2 sprigs rosemary
  • olive oil
  • 2 x 400g tins of lentils
  • 2 tomatoes
  • 200g baby spinach
  • 1 tsp red wine vinegar
  • 4 heaped tbsp natural yoghurt
Chicken
  • 4 x skinless chicken breasts
  • 2 tsp smoked paprika
  • 4 cloves garlic, unpeeled
  • 1 handful fresh thyme (or other fresh herb of your choice, tarragon would work nicely)
  • 6 rashes streaky bacon
  • crusty bread
Instructions
  1. Peel your onion and carrot and blitz in a food processor with the rosemary
  2. Put a glug or two of oil in a fry pan with high sides and start sauteing
  3. Get a really large sheet of baking paper out on your bench. Scatter over a generous amount of salt, pepper and the paprika. Rub into the chicken all over (if you've been generous there's enough for both sides and a good rub into the chicken).
  4. Fold the baking paper over the top of the chicken (I told you it needed to be a big sheet) then get a rolling pin and bash it to about 1.5 cm thick. (I didn't do it thin enough so it took longer to cook for me)
  5. Get another fry pan on with a glug of oil then add the garlic cloves, the herbs and the chicken. Fry for about 4 minutes on each side until nicely golden and cooked through.
  6. Back to the veg in the other pan, add the two tins of lentils with the water they're in (ie don't drain them) and the tomatoes which you've chopped up roughly (I just blitzed them to chunky in my little mini blender as I'd already using it for the onion and carrot. Put the lid on and leave to simmer
  7. Roughly chop the spinach in the food processor - you don't want it pulverised so just pulse it until it's shredded but not moosh. Add to the lentils with the red wine vinegar.
  8. Lift the chicken out of the pan, you might need to give it a wipe down before cooking the bacon and then fry off the bacon.
  9. Put the lentils into a wide lipped platter (it's runny so don't go and use some flat platter contraption) and dollop over the yoghurt, give it a little swirl through.
  10. Cut the chicken up on an angle and place over the top then put the bacon on top of that.
  11. Serve with crusty bread or pitas.
Recipe by allconsuming at http://www.allconsuming.com.au/2013/11/chef-jamie-olivers-spiced-chicken-bacon-spinach-lentils/