Apricot-glazed chicken & lentil traybake
- Ailsa Burt
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Serves 4
Easy
Prep: 10 mins
Cook: 55 mins
A star rating of 3.6 out of 5.11 ratingsRate
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Let your oven do the work for you with this hands-off chicken & lentil traybake. The apricot jam glaze on the chicken adds a lovely sweet flavour
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp apricot jam
-
1 tsp sunflower oil
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1 tbsp reduced-salt soy sauce
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2 garlic cloves
crushed
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1 tbsp rice vinegar
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1 large cauliflower
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275g dried green lentils
rinsed
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700ml hot chicken stock
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500g boneless, skinless chicken thighs
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Nutrition: Per serving
-
kcal499
low
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fat11g
low
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saturates3g
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carbs45g
-
sugars11g
-
fibre11g
high
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protein49g
-
salt1.5g
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6. Combine the jam, oil, soy sauce, garlic and vinegar in a small bowl, season well and set aside. Tear the leaves off the cauliflower, discarding any discoloured ones, and set the rest aside. Cut the cauliflower stalk and florets into bite-sized pieces.
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step 2
Combine the lentils, cauliflower stalks and florets and the chicken stock in a 20 x 30cm roasting tin or casserole, and season well. Roast for 20 mins. Season the chicken thighs and toss in the jam glaze to coat.
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step 3
Remove the tin from the oven and nestle the chicken thighs into the lentils, along with any excess glaze. Bake for 20 mins. Remove from the oven, nestle the cauliflower leaves between the chicken thighs and bake for 15 mins more until the chicken is cooked through. Serve with a bitter leaf salad and some crusty bread, if you like.
Recipe from Good Food magazine, September 2023
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A star rating of 3.6 out of 5.11 ratings
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