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🍽️ Creamy Harissa Chicken Casserole with Lentils

500 kcal · 30 min · 4 servings

Ingredients

• 250 g brown lentils
• 3 carrots
• 2 red onions
• 100 g kale
• 1 tbsp chopped rosemary
• 2 tbsp olive oil
• salt
• 500 g chicken breast fillet
• 1 tbsp harissa paste (15 g)
• 1 lemon (juice and zest)
• 1 garlic clove
• pepper
• 200 ml chicken broth
• 100 g sour cream (20% fat)
• 1 pinch ground cumin

Instructions

1. 1. Place the lentils in a bowl with cold water and let them soak for 3 hours.
2. 2. Drain the soaking water and rinse the lentils.
3. 3. Put the lentils in a pot and cover them with fresh water.
4. 4. Cook the lentils covered at medium heat for about 20 minutes until tender but firm.
5. 5. Drain the cooked lentils and let them drip dry.
6. 6. Peel the carrots and cut them into diagonal pieces.
7. 7. Peel the onions and cut them into thin wedges.
8. 8. Wash the kale and remove the thick leaf stems.
9. 9. Tear the kale leaves into small pieces.
10. 10. Mix the carrots, onions, and rosemary with oil in a bowl.
11. 11. Season the vegetables with salt.
12. 12. Line a baking tray with baking paper.
13. 13. Spread the vegetables on the baking tray.
14. 14. Preheat the oven to 200 °C (fan 180 °C or gas mark 3).
15. 15. Bake the vegetables in the oven for 20 to 30 minutes.
16. 16. Rinse the chicken meat under running water.
17. 17. Pat the meat dry with kitchen paper.
18. 18. Cut the chicken meat into 2 cm wide strips.
19. 19. Put the harissa paste and 1 tablespoon of lemon juice into a bowl.
20. 20. Peel the garlic and chop it finely.
21. 21. Add the chopped garlic to the harissa mixture.
22. 22. Stir the sauce well.
23. 23. Add the chicken strips to the sauce.
24. 24. Turn the meat in the sauce so that it is covered everywhere.
25. 25. Let the meat marinate in the sauce for approx. 10 minutes.
26. 26. Line an ovenproof dish with baking paper.
27. 27. Season the drained lentils with salt and pepper.
28. 28. Put the lentils into the prepared dish.
29. 29. Distribute the kale, roasted vegetables, and chicken strips on top of the lentils.
30. 30. Pour the broth over everything.
31. 31. Put the dish into the hot oven.
32. 32. Cook the casserole for 12 to 15 minutes.
33. 33. Take the dish out of the oven.
34. 34. Distribute the sour cream spoonful by spoonful on the casserole.
35. 35. Season the dish with cumin.
36. 36. Sprinkle the casserole with lemon zest.
37. 37. Serve the dish hot.

Nutrition per serving

• kcal: 500
• Protein: 50 g · Fett/Fat: 17 g · Carbs: 34 g