Casserole with lentils, green beans and salsa picante

Casserole with lentils, green beans and salsa picante

By
From
Ben's Meat Bible
Serves
6
Photographer
Benito Martin

Ingredients

Quantity Ingredient
2 bulbs garlic
12 chicken thighs or drumsticks
1/2 bunch rosemary sprigs
1/2 bunch thyme
salt
freshly ground black pepper
drizzle olive oil
500ml see method for ingredients
500g green beans, topped and tailed and evenly trimmed
400g tinned brown lentils, rinsed and drained

Salsa picante

Quantity Ingredient
1 red onion, very finely diced
2 long dried chillies, finely chopped
1 fresh red chilli, seeds removed, finely chopped
25g chopped basil
25g chopped flat-leaf parsley
15g chopped marjoram
1 tablespoon dried wild or regular oregano
2-3 tablespoons red-wine vinegar
2-3 tablespoons extra-virgin olive oil

Method

  1. Preheat the oven to 200°C.
  2. Break the garlic bulbs up by hand and discard the skins. Slice off and discard the root end of the garlic cloves and gently squash each using the flat of a knife.
  3. In a bowl, toss the chicken, garlic, rosemary, thyme and a good pinch of salt and pepper with a glug of olive oil. Tip into a roasting tin, making sure the chicken skin is facing up, and cook in the oven for 15 minutes. The chicken should have started to colour and become crisp. Remove from the oven and add the stock to half-cover the chicken. Turn the oven down to 180°C and cook for a further 20 minutes. Add the green beans and the drained lentils and combine well. Cook for a further 15 minutes. Remove from the oven and allow to rest while you prepare the salsa picante.
  4. Make the salsa by combining the onion, chillies and herbs in a bowl. Add the vinegar, season to taste and drizzle over the oil. Serve spooned over the chicken.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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