Ingredients

• 240g/8¾oz brown lentils
• 4 tbsp olive oil
• 1 onion
• finely chopped
• 4 garlic cloves
• finely chopped
• 2 tbsp ras-el-hanout
• pinch dried red chilli flakes
• 1 tsp cumin seeds
• 4 large tomatoes
• skins removed
• seeds removed and roughly chopped
• 200ml/7fl oz vegetable stock
• bunch coriander
• finely chopped
• 4 chicken supremes
• each about 225g/8oz
• salt and freshly ground black pepper
• 2 tbsp flaked almonds
• toasted
• to garnish
• ½ red chilli
• thinly sliced
• to garnish

Directions

• Bring a saucepan of lightly salted water to the boil. Add the lentils and simmer gently for 15 minutes. Drain the lentils.
• Heat 1 tablespoon of the oil in a large saucepan. Add the onion and garlic and cook for 8–10 minutes
• or until softened. Add 1 tablespoon of the ras-el-hanout and the cumin seeds
• stir and continue to cook for 5 minutes.
• Add the tomatoes and lentils. Season with salt and pepper and add just enough of the vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in the coriander.
• Meanwhile
• rub the chicken supremes with the remaining ras-el-hanout and some salt. Add the remaining oil to a frying pan and pan-fry the chicken supremes
• skin-side down
• for 4–5 minutes on each side
• or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.
• Garnish the lentils with the almonds and chilli and serve alongside the chicken supremes on warmed plates.