For the marinade:
- 1 tbsp extra virgin olive oil
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 3 garlic cloves, finely chopped
- Juice and zest of ½ lemon
- Salt & pepper, to season
- 4 chicken breasts, cleaned and trimmed
For the casserole:
- 1 tbsp sunflower oil
- 2 small red onions, roughly chopped
- 3 garlic clove, finely chopped
- 2 sticks of celery, diced
- 1 red pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- 400g chopped tomatoes
- 500ml chicken stock
- 400g green (vert) lentils, drained and rinsed
- Salt and freshly ground black pepper
- Flat leaf parsley
- Combine the ingredients for the marinade in a small bowl, and whisk.
- Place the chicken into a Ziplock bag or bowl and pour the marinade over, combining well. For best results, leave overnight but 2 hours is fine. Drain 5 minutes before cooking whilst discarding the juices & marinade.
- On a hob, heat 1 tbsp of sunflower oil in the cooking pot then add the onion, garlic, celery, and pepper. Sauté for five minutes on medium heat. Remove from cooking pot and set aside.
- In the same cooking pot, add 2 chicken breasts and fry for 3 minutes. Turn and fry for a further 2 minutes or until chargrilled. Remove the chicken from the cooking pot and set aside, then cook the other 2 chicken breasts.
- Deglaze the cooking pot with 100g of the chopped tomatoes. Mix well. This will distribute the lovely juices from the chicken.
- Add the remaining tomatoes and stock. Bring to the boil, then reduce to simmer. Season with salt & pepper. Cook for five minutes.
- Add the vegetables, chicken and lentils. Transfer the cooking pot to the base unit. Cover with the glass lid, and cook on medium heat for 4 hours or until the chicken is completely cooked through.
- Remove from heat and rest for 10 minutes.
- Season, to taste, with freshly ground black pepper and salt.
- Garnish with flat leaf parsley.
The cooking pot of the slow cooker can be used as a saucepan/frying pan to prep the vegetables and chicken. Be sure not to overcrowd the cooking pot when cooking the chicken. Cook in 2 batches to ensure that they are browned or chargrilled sufficiently on both sides.