Shredded Chicken with Lemon Yoghurt and Herby Lentils

• 1.2kgskinless, boneless chicken thighs, about 8 thighs
• 1 tspsmoked paprika
• 2 tbspolive oil
• 2shallots, finely sliced
• 2garlic cloves, grated
• 1lemon, zested and juiced
• 1kgcooked Puy lentils
• 60mlwater
• 300gbaby spinach
• 4spring onions, finely sliced
• 15gparsley, finely chopped
• 15gdill, finely chopped
• Fine salt and black pepper, to taste
• 220gGreek yoghurt
• 15gmint, finely chopped
• 1 tbspextra virgin olive oil

Method

1. 1Pat the chicken dry. Season all over with the smoked paprika, fine salt and black pepper, working the seasoning into both sides.
2. 2Heat 1 tbsp olive oil in a wide frying pan over medium-high heat until shimmering. Cook the chicken in 2 batches: sear each batch for 6 to 7 minutes until deeply golden underneath, then turn and cook for 6 to 7 minutes until browned, steaming hot throughout and the thickest thigh reaches 75°C for 30 seconds.
3. 3Transfer the chicken to a board and rest for 5 minutes until the juices have settled into the meat. Keep the pan for the lentils.
4. 4Add the remaining 1 tbsp olive oil to the pan. Cook the shallots over a medium heat for 3 to 4 minutes until soft and translucent, then stir in the garlic for 30 seconds until fragrant.
5. 5Add the cooked puy lentils, 60ml water and half the lemon juice. Warm for 4 to 5 minutes until the lentils are hot, glossy and loose enough to spoon.
6. 6Take the pan off the heat and fold through the spinach, spring onions, parsley and dill for 1 minute until the spinach has just wilted. Taste and season with salt and black pepper.
7. 7Mix the Greek yoghurt with the lemon zest, remaining lemon juice, mint and extra virgin olive oil until smooth and spoonable. Season with a little salt.
8. 8Shred the rested chicken into thick pieces and stir any board juices through it. Spoon the warm lentils and spinach onto a large platter as a loose bed, arrange the chicken over the top, then add the lemon yoghurt in two broad, natural spoonfuls.

Per serving

kcal

416

protein

43.6g

fibre

11.9g

carbs

31.7g

fat

13.1g