1 chicken breast (this recipe serves 2 – frugal as ever!)
2 tbsp olive oil
a good splash balsamic vinegar
a sprinkle of dried tarragon
100g red lentils
4″ chunk of chorizo
1 onion, finely chopped
- Thinly slice the chicken breast horizontally, into 3 or 4 pieces.
- Put 1 tbsp of the olive oil, the balsamic vinegar and the tarragon into a dish, mix thoroughly and marinate the chicken slices in it for an hour, or however long you’ve got.
- Skin the chorizo and chop finely.
- Heat the other tbsp olive oil in a medium saucepan. Fry the onions until beginning to soften, then add the chorizo and continue frying for a few minutes to get all those lovely paprika juices flowing.
- Rinse the lentils in a sieve and add to the onion and chorizo. Stir well to coat and start the lentils absorbing the lovely juices. Cover with boiling water and simmer gently for 30-40 minutes, until soft and creamy. (Add more water as needed, and keep a constant eye on them – in the early stages they foam and boil over, later on they can dry out and stick. Little rascals, eh?) Add salt to taste.
- Heat a frying pan and flash fry the chicken slices in their own marinade. They will cook very fast because they are so thin. A couple of minutes each side should do the trick.
- Put a generous portion of the creamy lentils on a plate and place the chicken slices on top. I served mine with mashed potato and Delia’s Red Cabbage. Nice!
No picture I’m afraid – we ate it too quickly.