Chicken and Lentil Bake


Sumptuous one pan chicken bake, with subtle taste of coconut with extra protein and complex carbs through lentils.


• 4 Chicken Thighs (with skin on)
• 1 can of coconut milk
• 2 cups of organic chicken or vegetable stock (using either 1 cube of stock or 2 tsps of stock)
• 1 cup of lentils
• ½ tsp. smoked paprika
• ½ tsp. turmeric
• ½ tsp. ground black pepper
• 3 cloves of pressed garlic
• 2 onions peeled and chopped
• 1-2 sweet potatoes chopped (you do not have to peel them)
• 2 stalks of celery chopped
• 2 carrots chopped


• Place chicken thighs in shallow roasting tin or casserole dish and line with baking paper if using tin. Place vegetables around the chicken and then add lentils. Cover with stock and coconut milk and then add vegetables. Give this a good mix. Cook at 185 assisted for 1 hour and keep checking that lentils are covered with stock and coconut milk.
• The chicken should be cooked through and the lentils cooked and moisture through the liquid.
• Serve with a mixed rainbow salad.