Home > Recipes > Healthy chicken > Green chicken and lentils

Green chicken and lentils

Name: Green chicken and lentils
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 tsp olive oil; 250g asparagus, any very woody ends trimmed (save them for stock in the freezer); 8 free-range chicken thighs and drumsticks; 80g watercress; 100g young leaf spinach; 20g dill; 1 small green chilli, chopped; 2 garlic cloves, crushed; Finely grated zest and juice 1 lemon; 200ml chicken stock; 2 x 400g tins green lentils, drained and rinsed

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 14 Mar 24
Updated: 14 Nov 24

Whizzed up watercress, spinach and dill provide a verdant green sauce for crispy skin chicken thighs, nutty lentils and charred asparagus in this midweek meal recipe.

Chicken thighs with curried leeks and lentils is another easy weeknight winner.

Easy
April 2024

Test kitchen approved

Serves 4
Hands-on time 25 min

Whizzed up watercress, spinach and dill provide a verdant green sauce for crispy skin chicken thighs, nutty lentils and charred asparagus in this midweek meal recipe.

Chicken thighs with curried leeks and lentils is another easy weeknight winner.

Nutrition: per serving

Calories: 543kcals
Fat: 24g (6.1g saturated)
Protein: 44g
Carbohydrates: 31g (2.3g sugars)
Fibre: 11g
Salt: 1.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tsp olive oil
250g asparagus, any very woody ends trimmed (save them for stock in the freezer)
8 free-range chicken thighs and drumsticks
80g watercress
100g young leaf spinach
20g dill
1 small green chilli, chopped
2 garlic cloves, crushed
Finely grated zest and juice 1 lemon
200ml chicken stock
2 x 400g tins green lentils, drained and rinsed

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

In a large frying pan, heat the oil over a medium-high heat. Add the asparagus and cook for a few minutes on each side until charred but not completely cooked. Use tongs to lift onto a plate.
Add the chicken to the pan, skin-side down. Cook for about 8 minutes until the skin is really crisp and golden. Turn the chicken over and cook for 2 more minutes, then lift onto another plate (you may need to do this in batches).
Meanwhile, put the watercress, spinach, most of the dill, the chilli, garlic, lemon zest and stock in a blender and whizz until smooth.

Add the lentils to the empty chicken pan and stir in the green sauce. Nestle in the chicken skin-side up so it’s mostly submerged and simmer gently for 15 20 minutes or until cooked through. Add the asparagus and lemon juice and cook for another minute, then serve with the reserved dill scattered over.

Recipe from April 2024 Issue

Nutrition

Nutrition: per serving

Calories: 543kcals
Fat: 24g (6.1g saturated)
Protein: 44g
Carbohydrates: 31g (2.3g sugars)
Fibre: 11g
Salt: 1.2g

delicious. tips

Easy swaps You can make this with chicken breasts if you prefer, ideally skin on. If they’re skinless, you’ll only need to brown them for a few minutes before adding the green sauce to the pan.