Sesame lemon chicken with baked brown lentils
( SERVES 4 )

Viva 20/5/2009

see more recipes by
Amanda Laird

Your
Rating:

Ratings: No ratings yet

(You can click on ingredients to see more related recipes)

4	Boneless chicken thighs, (skinless)
4 tbsp	Lemon juice, (or juice of 2 lemons)
1	Salt & freshly ground pepper
1 tbsp	Butter
1 cup	Brown lentils
3½ cups	Chicken stock, (or vegetable stock)
2 cloves	Garlic, (finely diced)
1 stalk	Lemon grass, (bruised)
3	Cardamom pods, (crushed)
½ cup	Sesame seeds
1	Egg, (white only)
2 tbsp	Olive oil
1 to serve	Lemon, (wedges)

Preheat the oven to 180C. Put the chicken in a bowl and squeeze over the lemon juice. Season and let marinate while cooking the lentils.
Grease a baking dish with the butter. Pour in the lentils and stock then add the garlic, lemongrass and cardamom.
Bake for 1-2 hours, stirring occasionally until tender.
Pour the sesame seeds on to a plate. Whisk the eggwhite then dip each chicken thigh into the eggwhite and then coat one side only in the sesame seeds.
Heat a fry pan, add the oil and when hot, cook the chicken sesame side down for 5 minutes then turn over and cook for a further 3 to 4 minutes depending on the size of the thighs.
Remove the cardamom and lemongrass from the lentils before serving with the chicken and lemon wedges.