CHICKEN AND LENTIL TRAYBAKE

Dried pulses, such as lentils and beans, are a good source of B vitamins. These increase the levels of serotonin and dopamine, which are crucial for regulating mood.

SERVES 4

✣ 8 chicken thighs

✣ 3tbsp seasoned flour

✣ 20g (¾oz) butter

✣ 1 onion, diced

✣ 2tsp rapeseed oil

✣ 3 garlic cloves, crushed

✣ 1tsp ground turmeric

✣ 2tsp ground cumin

✣ ½tsp ground ginger

✣ 400g tin chopped tomatoes

✣ 2 preserved lemons, pips removed, roughly chopped, we used Odysea Preserved

Beldi Lemons

✣ 125g (4oz) red split lentils

✣ 1 cauliflower, cut into florets

✣ 500ml (16fl oz) chicken stock

✣ Bread, to serve

1

Heat the oven to 200C/Gas 6. Toss the chicken in the flour. 2

In a large casserole dish or pan that can go both on the hob and in the oven, melt half the butter. Once hot, brown the chicken on all sides in batches. Add more butter as you need. Remove from the pan; set aside. 3

Sweat the onion in the pan with the oil. Once soft, mix in the garlic and spices.

Cook for 1 min.

4

Add the tomatoes and preserved lemons, and mix well. Add the lentils and cauliflower and combine. Pour over the hot stock and bring to a boil. Reduce the heat and simmer for 7 mins, stirring occasionally. 5

Return the chicken thighs to the pan, press them into the liquid and cook in the oven for 40 mins with the lid off.

6

Allow the dish to sit for

10 mins before serving. This will give the meat time to rest and become more tender. Serve with bread, or potatoes if you prefer.