Recipe : Paprika Chicken Casserole with Lentils

Servings: 4-6
5 chicken Maryland portions from Hudson Meats (pieces cut into two each)
2 tbsp olive oil from Hudson Meats
3cloves Bellingen garlic from Hudson Meats minced
500ml chicken stock from Hudson Meats
1 jar tomato sauce from Hudson Meats
250g lentils du puy
1 onion finely diced
½ inch minced ginger
1 tbsp + 1 tsp smoked paprika
1 tsp turmeric
1 tbsp garlic powder
1 tsp chilli flakes
¼ tsp turmeric
1 tsp salt
1 tsp pepper
Juice from ½ lemon
1 tbsp yogurt



  1. Preheat oven to 180 C
  2. Pat dry chicken and add to a bowl.
  3. Add 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp salt, 1 tsp pepper and juice from ½ lemon.  Mix and set aside to marinate.
  4. Add 1 tbsp olive oil to an oven safe pan on medium high heat. Add chicken fat side down and fry for 3-4 minutes on each side to brown each piece. 
  5. Remove chicken from pan. Add remaining olive oil to the pan, add onions, ginger and garlic.
  6. Fry till translucent and add chilli flakes, turmeric, and 1 tsp smoked paprika. Add lentils and tomato sauce. Mix well.
  7. Place chicken back in the pan. Add stock.
  8. Place pan in the oven and bake for 40-45 minutes.
  9. Add yogurt and mix. Garnish with fresh basil 


Recipe by Sarah Ahmed : @nourish.glow.repeat

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