Consuming Passions - Worldwide Events Managers

Five Spice Chicken with Lentils

Serves: 6

Notes

Five spice marinated chicken pieces are browned then braised with vegetables and lentils. I find the green Puy lentils best. But you could also use brown lentils. Best to use a real, home made chicken stock for this dish.

Ingredients

• 100g green lentils, washed and drained
• 12 chicken drumsticks, thigh pieces, or a combination of the two, on the bone
• 1 Tbsp dark soya sauce
• 1 Tbsp sesame oil
• 1/2 tsp five spice
• 1 Tbsp oil (such as canola or peanut oil)
• 1 medium onion, roughly chopped
• 2 medium carrots, finely chopped (about 150g)
• 2 or three medium parsnips cut into long wedges (about 150g)
• 2 or 3 cloves of garlic, crushed and roughly chopped
• 750ml chicken stock
• 1/4 tsp white pepper
• 1 strip orange rind (optional)
• 2 Tbsp freshly chopped Italian parsley

Method

Mix soya sauce, sesame oil and five spice in a large bowl, add chicken pieces, toss well, cover and marinate at least an hour. (May be kept in the refrigerator overnight.) Pre-heat oven to 180C. Put olive oil in large frying pan or wok (preferably non-stick). Brown the chicken pieces (app. 6 or 7 minutes) over high heat. Remove chicken from pan. Brown parsnip pieces (about 2 or 3 minutes) and remove from pan. Reduce heat. In the pan or wok, over medium heat, cook onion, carrot, and garlic for 5 minutes or so. Add stock, lentils, pepper, orange rind (if using) and bring to the boil. Transfer to ovenproof casserole dish. Add parsnip pieces, and perch chicken pieces (they should not be covered with stock mixture. Cover. Bake in oven preheated to 180C for approximately 1 hour, until chicken is cooked through. Check half way through cooking. If mixture looks too dry, add more stock. Serve with creamy mashed potatoes or rice, and green vegetables. Sprinkle with chopped flat-leafed parsley.