CHICKEN & LENTIL CASSEROLE

SERVES 4 PREP 15 MINS COOK 1 HOUR 15 MINS PER SERVE 2290kj COST $$

2 tbsp olive oil 750g chicken thighs, trimmed, halved 1 onion, diced 1 fennel bulb, sliced 2 garlic cloves, crushed 1 tsp ground cumin 2 cups chicken stock 400g can cherry tomatoes 1 cup dried lentils of choice 2 pinches saffron threads ½ cup chopped coriander ½ cup chopped parsley, plus extra to serve pumpkin mash (see tip), to serve 1 In a large flameproof casserole dish, heat half oil on high. Brown chicken 2 mins, each side. Transfer to a plate. 2 In same casserole, heat remaining oil on medium. Saute onion, fennel, garlic and cumin 3-4 mins until tender. 3 Return chicken to pan with stock, tomatoes, lentils and saffron. Bring to boil. Reduce heat to low. Cook, covered, 60-65 mins until chicken is cooked and lentils are tender. 4 Stir coriander and parsley through. Top with extra parsley sprigs and accompany with mash.