Roast Chicken and Lentil Salad: a recipe share

A recipe share for CardioKit by Andreas Wingert

After spending the beginning of his career in some of Europe’s finest Michelin restaurants and hotels, Andreas had the opportunity to join Circle Health as Executive Head Chef at their flagship private hospital in Bath.  Andreas continues to work as Circle’s Executive Head Chef on various projects in the UK and China.

200g Puy lentils cooked

200g broccoli small chopped

200g kale small chopped

150g pomegranate seeds

20g mint chopped

50g walnuts

50ml balsamic

50g red onions

chicken breast

20g butter

1tbs olive oil

salt and pepper

1 shallot

2 lemons

sprigs of thyme

whole garlic cloves

 

  1. Cook the lentils in salted water, drain and then leave to cool.
  2. Blanche the broccoli and kale and refresh in ice water.
  3. For the lemon confit: cut a lemon into 8 wedges and thinly slice. Bring to the boil in water from cold 3 times, changing the water in between (this takes away the bitterness). Now add some sugar and cook into a light syrup.
  4. Combine all the above ingredients and check the seasoning.
  5. For the chicken: preheat your oven to 220C.
    Heat an ovenproof skillet, add a tablespoon of olive oil and 20g of butter.
    When the butter is bubbling, add the chicken and fry on each side until just golden-brown. Season the chicken with some salt and pepper.
    Cut one shallot in half lengthways and add to the pan along with two halves of lemon, the sprigs of thyme and some whole garlic cloves.
    Transfer the pan to your preheated oven and roast 15 minutes, or until deep golden-brown and the chicken is cooked through.
  6. Serve the salad with the chicken breast that has been roasted with lemon, garlic and thyme.

6 comments

  • I think you need to find a home economist / recipe writer. This recipe is great, but many less confident cooks will get stuck at “a pan fried chicken breast that has been roasted with lemon, garlic and thyme”.

    You need something like:
    For the chicken:
    Preheat you oven to 220C.
    Heat an ovenproof skillet, add a tablespoon of olive oil and 20g of butter.
    When the butter is bubbling, add the chicken and fry on each side until just golden-brown. Season the chicken with some salt and pepper.
    Cut one shallot in half lengthways and add to the pan along with two halves of lemon, the sprigs of thyme and some whole garlic cloves.
    Transfer the pan to your preheated oven and roast 15 minutes, or until deep golden-brown and the chicken is cooked through.
    .

    thirkej, 22nd January 2017 at 9:53 am -
    • Thank you. You are very kind to have taken the time to share the full instructions which I will add, as I agree with your point. We really appreciate your help. Best Wishes, Mary.

      Mary, 22nd January 2017 at 12:52 pm -
  • We’re just starting out on our months challenge and it’s Friday night. I’ve just cooked this recipe and it is was the best thing so far. On the recipe it doesn’t say what to do with the confit lemon. I presumed it went with the red onion, walnuts,mint and pomegranate seeds in the salad. I didn’t have any pomegranate seeds but did have some Nar Eksili Sos pomegranate molasses which I added instead and cut down the balsamic content. The chicken which I got from our local butcher was excellent cooked in the lemon and onion. Perhaps the recipe needs sections in the list of ingredients splitting up the lemons one for preserving and one for the chicken. So far so good three more weeks on our trial.

    PamelaRawlins, 21st April 2017 at 7:54 pm -
    • http://www.thekitchn.com/how-to-make-preserved-lemons-110714

      We’re so pleased to receive your positive and helpful comments and hope the month goes well for you. Please let us know if you feel better and see improvements in your health – If it works, do continue beyond the challenge.
      This is a recipe share for CardioKit from Andreas. I have attached above a link to another preserved lemons recipe, one that takes longer but makes a jarful for future meals. I have also clarified what to do with the lemon confit as you suggest.
      Thanks!
      Best Wishes,
      Mary (CardioKit Project Manager).

      Mary, 23rd April 2017 at 4:08 pm -
      • Hi Mary, I’m planning for my one month challenge!
        I’d love to try this recipe and wondered if, as I am sometimes time-limited, would it be an acceptable cheat to roast a whole chicken (with lemon) and use the breast for this dish? That way, I will also be able to use the left-overs for another meal. Voila!

        Hodgy, 30th May 2017 at 9:01 am -
        • Brilliant idea! Hope it goes well. I’m love to see the photo.
          Best Wishes,
          Mary.

          Mary, 30th May 2017 at 3:05 pm -

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