2 South African apples, such as Pink Lady or Granny Smith
1tbsp vegetable oil
8 chicken thighs (or 4 chicken legs)
1 red or brown onion, sliced
1 large carrot, chopped
2 celery sticks, sliced
1 red pepper, deseeded and chopped
150ml dry cider or unsweetened apple juice
400ml chicken stock
2tsp ground coriander
400g can green lentils, rinsed and drained
2tsp chicken gravy granules
Chopped fresh parsley, to garnish
Core and chop the South African apples. Heat the vegetable oil in a flameproof casserole dish and add the chicken thighs. Cook for 4-5 minutes, turning occasionally until browned on both sides (this is important for a good flavour).
Add the apples, onion, carrot, celery and red pepper and cook for 2 minutes, then pour in the cider or apple juice and stock. Stir in the coriander, then add the lentils. Cover and cook on the hob over a low heat for 1hour 15 minutes, or cook in the oven for the same time (preheated to 190°C, Fan Oven 170°C, Gas Mark 5).
Just before serving, stir in the chicken gravy granules to thicken. Serve garnished with parsley.
Cook’s tip: Serve with baked potatoes (cooked in the oven for 1 hour 15 minutes) or with creamy mash.
Recipe from www.beautifulcountrybeautifulfruit.com