This is a receipe I came up with for a client, who loves chicken, but wanted something a little different.
Chef's notes
Remove chicken from oven during last 5 minutes, checking for doneness which is done when juices run clear when poked.
Quarter the chicken discarding the stuffing. Place a mound of the lentils in the middle of a plate and then place chicken on time, garnish with fresh lime and a spinach leaf.
Steps
1
Preparing the Chicken
Cut the limes into quarters and place in a large bowl
Cut one onion into large pieces about the same size as the limes and place in the bowl
Roughly chop one or two garlic cloves and place in bowl
Pour sesame oil over top, about 1tablespoon.
Now with both hands squeeze the ingredients together in the bowl a few times to help release the flavours and place as much of this mixture as possible inside the chicken. Once you have done this rub the outside of the chicken with any left over juices and then salt and pepper to taste. Place in preheated 375 degree oven.
2
Preparing the lentils
Chop carrots into small squares
Remove stems from Spinach
Slice up garlic
Chop onion into small pieces
Place about 2 tablespoons of olive oil in a deep frying pan, heat on medium high and add onions carrots and garlic, cook until onions are translucent add bay leaves chicken stock lentils and simmer on medium and leave covered for about 15 mins, then add spinach and cover for another 5 mins.
