Parisienne Spiced Chicken with Mustard Lentils and Roasted Carrots Recipe
Looking for a dish that’ll warm you from the inside out? Perhaps this Parisienne Spiced Chicken with Mustard Lentils and Roasted Carrots could be the one.
10 Mins 30 Mins Medium Serves 2
- 6 medium carrots
- 2 chicken breasts
- 1 tbsp spice Parisienne
- 1 red onion
- 1 garlic clove
- 1 bunch(es) flat-leaf parsley
- 1 tsp chicken stock powder (5g)
- 1 cup lentils (approx 190g)
- 100g crème fraîche
- 40g wholegrain mustard
- Preheat your oven to 200°C, fill and boil your kettle.
- Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide batons if necessary.
- Pop on a baking tray. Drizzle with oil and season with salt and pepper.
- Toss to coat, spread out and roast on the top shelf of your oven until the carrots are nicely browned and tender, 20 to 25 minutes. Turn halfway.
- Put the chicken in a bowl with a glug of oil and the spice Parisienne. Season with salt. Rub the flavourings into the meat. Remember to wash your hands after handling raw meat.
- Heat a frying pan on medium-high heat. Brown the chicken for 2 to 3 minutes on each side. Tip: Do in batches if necessary.
- Transfer the chicken to the baking tray with the carrots and roast on the top shelf of your oven for 18 to 20 minutes. Check that the chicken is cooked i.e. it is no longer pink in the middle.
- Meanwhile, halve, peel and thinly slice the red onion.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all!).
- Dissolve the chicken stock powder in the boiling 100ml water.
- Rinse the lentils in a bowl and drain in a sieve.
- Wipe out the now empty frying pan and pop back on medium heat.
- Add a drizzle of oil and the red onion. Stir and cook until softened, 5 to 6 minutes then add the garlic.
- Cook for a minute more and then add the chicken stock. Bring to the boil, then turn it down a little and simmer to reduce by half, 5 to 6 minutes.
- Mix in the lentils and crème fraîche. Heat until piping hot, then remove from the heat.
- When the chicken is cooked, take it out of your oven and leave to rest for a couple of minutes on a chopping board. Slice each breast into six even slices and get ready to plate.
- Reheat the lentil mixture if necessary and then stir in the parsley and half of the mustard.
- Taste and add more mustard, salt and pepper if necessary. Share between your bowls.
- Arrange the roasted carrots on top and then finish with the herby chicken.
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