Roast a chicken, then use it in a quick weeknight meal later in the week by adding a can of green lentils, anchovies, feta, broccoli and lemon
Prep:15 mins
Serves 4
1 broccoli (about 400g)2 tbsp leftover chicken fat (from roast chicken)3 leftover roasted garlic cloves, mashed (from the roast chicken recipe below)2 anchovy fillets in oil, drained2 x 400g can green lentils, drained and rinsed300g leftover chicken, shredded (from the roast chicken recipe, below)1 lemon, zested and juiced2 tbsp extra virgin olive oil100g feta, crumbled5g dill, finely chopped
STEP 1Cut the broccoli florets then the stalk into bite-sized pieces and keep separate. Heat the leftover chicken fat in a frying pan over a medium-high heat and tip in the broccoli stalks with 100ml water. Bring to a boil and cook for 4 mins. Mix in the florets and cook for a further 3 mins until all the water has evaporated. Mix in the roasted garlic and anchovies and sizzle for 4 mins until the anchovies have dissolved.STEP 2Tip in the lentils along with the chicken, lemon juice, oil and 3 tbsp water. Cover with a lid and reduce the heat to low. Cook for 5 mins until the chicken is heated through. Serve with the feta, dill and lemon zest scattered over the top.
