Crispy chicken thighs with mustardy lentils
Serves: 2
![Crispy chicken thighs with mustardy lentils](/uploads/media/720x770/06/13886-crispy_chicken_thighs.jpg?v=1-0)
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
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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](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
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](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
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.