Crispy chicken thighs with mustardy lentils
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Crispy chicken thighs with mustardy lentils
This protein-packed dinner pairs crispy-skinned chicken with creamy garlic, thyme and mustard-flavoured lentils for a taste of France on a chilly British evening
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
592Kcal
Fat
18gr
Saturates
5gr
Carbs
29gr
Sugars
5gr
Fibre
10gr
Protein
74gr
Salt
2.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 100g dried lentilles vertes, rinsed well
- 1 medium carrot, finely diced
- 2 garlic cloves, crushed
- ½ tsp dried thyme
- 500ml chicken stock (made using 1 stock cube) - check your stock is gluten free if required
- 4 large skin-on, bone-in chicken thighs, trimmed of excess skin
- 1 tsp olive oil
- 100g spinach
- 1 tbsp lighter crème fraîche
- 1 tbsp wholegrain mustard
Step by step
- Preheat the grill to high. Meanwhile, put the lentilles vertes in a medium saucepan with the carrot, garlic, thyme and chicken stock. Stir, bring to the boil then simmer, uncovered, for 22 minutes or until the lentils are cooked through but with a little bite, and most of the stock has been absorbed. Add a splash more water, if necessary.
- Meanwhile, rub the chicken all over with the oil, season and place skin-side down on a baking tray. Cook under the grill for 10-12 minutes, turning halfway, until cooked through, with golden crispy skin.
- Once the lentils are cooked, add the spinach to the pan and cover with a lid. Allow to wilt then stir the spinach through the lentils, along with the crème fraîche and mustard. Season to taste.
- Divide the lentils between shallow bowls and top with the crispy chicken thighs.
