Chicken Chermoula with Chorizo, Lentils and Peppers
Nutrition per serving
| Calories | 600 kcal |
| Protein | 55.5 g |
| Carbs | 39.6 g |
| Fats | 25.2 g |
| Saturated Fat | 12.9 g |
| Monounsaturated Fat | 7 g |
| Polyunsaturated Fat | 2.8 g |
| Sugars | 7.7 g |
| Fiber | 14.7 g |
| Sodium | 407 mg |
Ingredients
| Carrot | |
| Onion | |
| Red Bell Pepper (capsicum) | |
| Garlic | |
| Fresh Coriander | |
| Lemon | |
| Chicken Thigh | |
| Chorizo | |
| Vegetable Oil | |
| Canned Lentils |
1. Preheat oven 180 C (356 F)
2. Peel and chop carrots and onion into ½ cm pieces.
3. Remove the core from the pepper and slice into strips.
4. Peel and finely chop the garlic.
5. Finely/chop the coriander.
6. Drain/rinse lentils.
7. To make the Chermoula, in a small bowl, combine the coriander, garlic, lemon zest / juice. Add the chicken and mix well to Season with a pinch of salt and pepper and place onto a lightly greased baking tray. Cook on the top shelf and bake for about 20-25 minutes until cooked through.
8. Meanwhile, heat 1/4 a tablespoon of oil in a frying pan over medium heat. Add the chorizo and cook for about 2-3 minutes until slightly crispy. Transfer chorizo to a bowl, reserving the oil in the pan.
9. If needed, add ½ a tablespoon of oil to the pan. Add the onion, carrot and peppers and cook for about 4-5 minutes until softened.
10. Add the lentils, chorizo and stir well to combine. Cook for a final 2 minutes.
11. Serve in a bowl with the chicken on top.