There’s something so satisfying about just throwing a few ingredients on a tray, popping it in the oven, and letting the magic happen.

This recipe is simple but produces big results. Juicy, charred chicken cooks over creamy lentils. It’s a win for your taste buds and leaves little to do with the washing up.

Tips:

• Tray size is very important for this type of baking: It is important to use a 32cm x 25cm, oven safe, 2.5L capacity rectangular tray, which is about the same size as the tray I used. This helps keep the lentils and chicken tender. If you use a larger tray, the liquid may evaporate very quickly because the surface area is larger.
• Don’t worry if the chicken looks cramped: The chicken thighs will shrink as they cook, so that’s okay. Moreover, the spice of the chicken adds even more flavor to the delicious lentils.
• Make it dairy-free: You can replace the cream with equal amounts of blended silken tofu and soy milk. Blend them until smooth; You will have a dairy-free alternative to cream.
• Make it vegetarian: Instead of chicken, you can use portobello mushrooms or a mixture of mushrooms such as oyster, king oyster, or Swiss brown.

Sent 16 minutes ago16 minutes agoFri 1 November 2024 21:00