Quick-roasted chicken on puy lentils
Ingredients
4 Maryland chicken pieces, or drums and thighs
1 tbsp softened butter
1 tsp NOMU Roast Rub
NOMU Sea Salt and Black Pepper
½ onion, finely chopped
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
1 carrot, peeled and halved
1 stick celery, halved
¼ cup puy lentils
1 tbsp NOMU Chicken STOCK
500ml hot water
Italian parsley, roughly chopped
Directions
Preheat your oven to 200°C.
Place the chicken in a roasting tray and lightly rub all over with butter and Roast Rub. Season with salt and roast for 30 minutes or until golden brown and nice and crispy.
While this is happening, sauté the onion in Olive Oil and butter until soft. Add the carrot, celery and lentils and stir to coat. Add the Chicken STOCK, along with 500ml hot water and bring to a boil. Turn down the heat and simmer for 15-20 minutes or until the lentils are cooked. They should be soft but with just a hint of bite left in them. Remove the carrot and celery pieces. Check the seasoning. Finally add a glug of Olive Oil and a handful of parsley.
Spoon the puy lentils onto a plate and top with the delicious roast chicken.
Tips: Brown lentils will work if you can’t find green or puy lentils.
Ingredients
4 Maryland chicken pieces, or drums and thighs
1 tbsp softened butter
1 tsp NOMU Roast Rub
NOMU Sea Salt and Black Pepper
½ onion, finely chopped
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
1 carrot, peeled and halved
1 stick celery, halved
¼ cup puy lentils
1 tbsp NOMU Chicken STOCK
500ml hot water
Italian parsley, roughly chopped
Directions
Preheat your oven to 200°C.
Place the chicken in a roasting tray and lightly rub all over with butter and Roast Rub. Season with salt and roast for 30 minutes or until golden brown and nice and crispy.
While this is happening, sauté the onion in Olive Oil and butter until soft. Add the carrot, celery and lentils and stir to coat. Add the Chicken STOCK, along with 500ml hot water and bring to a boil. Turn down the heat and simmer for 15-20 minutes or until the lentils are cooked. They should be soft but with just a hint of bite left in them. Remove the carrot and celery pieces. Check the seasoning. Finally add a glug of Olive Oil and a handful of parsley.
Spoon the puy lentils onto a plate and top with the delicious roast chicken.
Tips: Brown lentils will work if you can’t find green or puy lentils.
Ingredients
4 Maryland chicken pieces, or drums and thighs
1 tbsp softened butter
1 tsp NOMU Roast Rub
NOMU Sea Salt and Black Pepper
½ onion, finely chopped
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
1 carrot, peeled and halved
1 stick celery, halved
¼ cup puy lentils
1 tbsp NOMU Chicken STOCK
500ml hot water
Italian parsley, roughly chopped
Directions
Preheat your oven to 200°C.
Place the chicken in a roasting tray and lightly rub all over with butter and Roast Rub. Season with salt and roast for 30 minutes or until golden brown and nice and crispy.
While this is happening, sauté the onion in Olive Oil and butter until soft. Add the carrot, celery and lentils and stir to coat. Add the Chicken STOCK, along with 500ml hot water and bring to a boil. Turn down the heat and simmer for 15-20 minutes or until the lentils are cooked. They should be soft but with just a hint of bite left in them. Remove the carrot and celery pieces. Check the seasoning. Finally add a glug of Olive Oil and a handful of parsley.
Spoon the puy lentils onto a plate and top with the delicious roast chicken.
Tips: Brown lentils will work if you can’t find green or puy lentils.
Ingredients
4 Maryland chicken pieces, or drums and thighs
1 tbsp softened butter
1 tsp NOMU Roast Rub
NOMU Sea Salt and Black Pepper
½ onion, finely chopped
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
1 carrot, peeled and halved
1 stick celery, halved
¼ cup puy lentils
1 tbsp NOMU Chicken STOCK
500ml hot water
Italian parsley, roughly chopped
Directions
Preheat your oven to 200°C.
Place the chicken in a roasting tray and lightly rub all over with butter and Roast Rub. Season with salt and roast for 30 minutes or until golden brown and nice and crispy.
While this is happening, sauté the onion in Olive Oil and butter until soft. Add the carrot, celery and lentils and stir to coat. Add the Chicken STOCK, along with 500ml hot water and bring to a boil. Turn down the heat and simmer for 15-20 minutes or until the lentils are cooked. They should be soft but with just a hint of bite left in them. Remove the carrot and celery pieces. Check the seasoning. Finally add a glug of Olive Oil and a handful of parsley.
Spoon the puy lentils onto a plate and top with the delicious roast chicken.
Tips: Brown lentils will work if you can’t find green or puy lentils.
