He was making Spiced Chicken, Bacon, Asparagus and Spinach Lentils. Himself (husbag) was beside me, he said “That looks lovely, will you make that” so I said, ok, I’l try!
Now, i’ve never been a big fan of lentils, but i’m being converted, i’ve even started sneaking them into curries, bolonaise and (shock!!) my famous Taco Fries!! Half the calories of meat and just as filling – yes please!
I’ve changed a few little bits from the original recipe in Jamie’s Book, and I used dried red lentils as Tesco across the road had no tinned puy, but I would like to try it again with the correct lentils!
As usual with a meal with so many flavours, it reheats beautifully and leftovers today were so good!!
I used streaky Bacon, but you could substitute with trimmed lean bacon to keep it free on SW plan, apart from that it’s Syn free.
Husband strongly approved of this meal, said he would keep me a bit longer, I think he wants the same again tonight but beans on toast is my limit today 🙂
ps. This took me slightly longer than 15 minutes to prepare and cook!!
Spicy Chicken with Bacon, Asparagus and Spinach Lentils
2 carrots (original recipe uses 1)
2 sprigs fresh rosemary (leaves removed)
120g dried red lentils (or as per original recipe, 2 x 400g tins puy lentils)
2 ripe tomatoes
150g baby spinach
1 tsp red wine vinegar (I used white)
4 heaped tbsp fat free natural yoghurt (optional)
4 skinless, chicken breasts
1 tsp cayenne pepper
4 cloves garlic
1 handful fresh thyme, rosemary and/or bay leaf (I used 1 tsp dried thyme, fresh rosemary and 2 dried crumbled bay leaves)
6 rashers of streaky bacon (jamie’s original recipe calls for 4 rashers of smoked pancetta)
1 bunch of asparagus (I used 2 packs of asparagus spears, I love asparagus)
– If you are using dried lentils, bring them to the boil and simmer for 10 mins until just softened, then drain and remove from the heat. If you are using tinned, just open the tins!
– Peel and quarter the onion and carrot and blitz in processor with the rosemary leaves until fine.
– put in the pan with (spray oil) olive oil and toss regularly
– on a sheet of clingfilm or greaseproof, sprinkle the chicken with the cayenne, salt and pepper, then fold over the clingfilm and take out some aggression on it, very satisfying, until 1.5 cm (ish) thick
– put this into a warmed frying pan with (spray) olive oil, the unpeeled garlic cloves and the handfuls of herbs, and turn every 3-4 mins until cooked through and gold in colour. Remove the chicken to a plate and keep warm
– add the lentils to the onion and carrot along with the tomatoes (chopped roughly) and put the lid on. Finely chop the spinach and add to the mix, along with the vinegar, stir and heat through until the spinach is wilted. Season to taste.
– add the asparagus and bacon to the frying pan and fry until crispy and golden (the 2 extra slices of streaky bacon are to test, to make sure it’s ok and crispy enough).
– Roughly stir the yoghurt through the lentils (or serve on the side if you prefer), top the lentils with the asparagus sliced chicken, 1 fillet per person and a slice of bacon, cut in half. (Jamie serves all of this on a platter)
– It is suggested to serve this with crusty bread, warmed through in the oven.