Chicken with Beluga Lentils and Mushrooms

Ingredients / 2 port 2 chicken legs, ready-baked and cold 1 tsp sweet smoked paprika 1 tsp chilli flakes 1 tbsp coconut oil 1 shallot, finely chopped 2 garlic cloves, finely sliced 1 medium carrot, finely diced

1 tsp tomato paste 1 tsp ajwar, sweet 4 tbsp balsam vinegar 1 dl chicken stock, strong 1/2 dl beluga lentils, ready cooked 12 button mushrooms, cut in four each 1 tsp thyme Celtic salt & freshly ground pepper

Method

• Into a saucepan, add the oil and lightly sauté the onion, celery, carrot and garlic for a few minutes without getting any colour.

• Add the tomato paste, ajwar, thyme and balsamic vinegar and continue simmering under medium heat for a minute.

• Add the stock, lentils, and mushrooms, stir gently and continue until less than half the volume of the liquid in the pot.

• Meanwhile, spread little oil on the chicken legs and then sprinkle the paprika and the chilli flakes on the chicken legs using your fingers to cover the surface of the legs well.

• Into preheated 180° C, place the legs and bake for 6 – 8 minutes, don't forget the chicken is already baked.

• Season the pot with salt and pepper, turn off the oven and serve at once.
  

Tips

• I cannot think of a better side dish than brown rice. It’s my favourite, and the combination with the lentils makes it even better, especially after training when the protein intake is in demand.

• Don’t forget the salad. I prefer a carrot salad with just olive oil and freshly squeezed lemon

• The pressed potatoes are also an excellent side dish, but I used to serve them with light-blanched broccoli with a few drops of olive oil.