Spiced Zahtar Chicken With Lentils

Whether you love or loathe Lentils, this dish needs to be tried. They are renowned for being a great source of fibre and they marry perfectly with this Middle Eastern dish of Zahtar spiced Chicken. If you currently loathe lentils, you won’t after this recipe.

Zahtar is a spice blend of the zingy scent of Sumac, Cumin, thyme (or you can replace with oregano, as I had to). It really is amazing!


Zahtar spices:

1tbsp dried Oregano

1tbsp Ground Cumin

1tbsp Coriander

1tbsp roasted Sesame seeds

1tbsp Sumac

1/2tsp salt

1/2 Chilli powder (optional)

2/3 Chicken Breasts (skin off)

1 Lemon

2 Cloves of Garlic

Big handful of Parsley

110ml Water

5 heaped tbsp Lentils (cooked)

1 Chicken stock cube

1 Courgette

3 tbsp 50%Fat Creme Fraiche


Start by pounding the herbs and spices in a Mortar.

Place the chicken into a mixing bowl and rub in the Zahtar mixture. Grate on the zest of the lemon. Drizzle over some oil, mix together and cover. Leave to one side.

Preheat the grill on high, pop the chicken onto a tray and cook for 15-20 minutes. Turn halfway through.

Next up, roughly chop the parsley, cut the Courgette into quarters and finely dice the garlic.

Glug some oil into a saucepan and heat up. Add the courgette, garlic and 1tbsp of Cumin and gently cook for 2 minutes. Add the water.

Bring the water to boil and add the lentils and stock cube.

Leave to simmer for 5 minutes, adding a bit more water if required.

When the chicken is cooked, transfer to a plate to rest. Squeeze over some lemon juice and sprinkle over half of the parsley.

Stir the Creme Fraiche into the lentils mixture and bring back to the boil. Chuck in the rest of the Parsley and season well with salt and pepper.

Divide the mixture between two bowls, and place the chicken pieces on top.

Enjoy lovely people x

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