Chicken Chermoula with Chorizo, Lentils and Peppers

Nutrition per serving

Calories600 kcal
Protein55.5 g
Carbs39.6 g
Fats25.2 g
Saturated Fat12.9 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.8 g
Sugars7.7 g
Fiber14.7 g
Sodium407 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.