Green chicken and lentils

Method

1. 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.
2. 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).
3. Meanwhile, put the watercress, spinach, most of the dill, the chilli, garlic, lemon zest and stock in a blender and whizz until smooth.
4. 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.