Chicken and Lentil casserole

Serves 4

Description/Notes:

An economical casserole, easy to prepare and ideal for a family meal

Ingredients:

one and a half pounds (700g) chicken thighs

1 clove of garlic, crushed

2 large onions, sliced

2 oz. (50g) green lentils

2 oz. (50g) red lentils

14 oz. (396g) can tomatoes

1 tablespoon tomato paste

1 tablespoon brown sauce

half a pint (300ml) chicken stock

half a teaspoon of ground cummin

quarter teaspoon ground coriander

2 tablespoons (30ml) oil

salt and pepper

Cooking Instructions:

Heat the oil in a frying pan and fry the chicken pieces until browned on al sides
Drain the chicken from the pan and transfer to a flameproof casserole
Add the garlic and onions to the frying pan and fry until they begin to soften
Stir in the seasoning and spices and fry for half a minute
Add the onion mixture to the chicken along with the red and green lentils, tomatoes and their juice, stack, brown sauce and tomato paste
Bring gently to the boil, reduce heat, cover and simmer for 1 hour
Serve with fresh vegetables and warm crusty bread