This healthy one-pot from reader Sarah Oliver with chicken thighs, Puy lentils and harissa is packed with flavour – hearty, filling and low in calories
Prep:10 mins
Serves 4
1 tbsp olive oil1 red onion, chopped1 garlic clove, crushed50g harissa500g chicken thigh, skin removed, boned and diced1 medium carrot, grated200g dried puy lentils2 x 400g cans chopped tomatoes1.2l stock, made from 1 chicken or vegetable stock cubeflat-leaf parsley, to serve (optional)
STEP 1Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.STEP 2Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.STEP 3Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.
