Harissa Chicken Casserole

Ingredients

• 250 g brown lentils
• 3 Carrots
• 2 red onions
• 100 g kale
• 1 tbsp chopped rosemary
• 2 tbsp olive oil
• Salt
• 500 g chicken breast fillet
• 1 tbsp harissa paste (15 g)
• 1 organic lemon (juice and zest)
• 1 Garlic clove
• Pepper
• 200 ml chicken broth
• 100 g sour cream (20% fat)
• a pinch ground cumin

Instructions

1. 1.

   Soak lentils in cold water for 3 hours. Drain, then place them in a pot with enough fresh water to just cover. Cover and simmer over medium heat for about 20 minutes until al dente; drain and set aside.

2. 2.

   While the lentils cook, peel and roughly chop carrots into pieces. Peel onions, halve them, and slice into thin wedges. Rinse kale, remove thick stems, tear leaves into small pieces. Toss carrots, onions, and rosemary with olive oil in a bowl, season with salt, spread on parchment-lined baking sheet, and roast at 200°C (180°C fan) for 20–30 minutes.

3. 3.

   Meanwhile, trim chicken, pat dry, and cut lengthwise into 2 cm strips. In a bowl, mix harissa paste with 1 tbsp lemon juice. Peel and mince garlic, add to the mixture, stir well. Add chicken strips, toss to coat, and let marinate for about 10 minutes.

4. 4.

   Line an oven-safe dish with parchment paper. Season lentils with salt and pepper, then layer in the dish. Top with kale, roasted vegetables, and marinated chicken strips. Pour over broth, bake at 200°C (180°C fan) for 12–15 minutes until heated through. Remove, spoon sour cream over the top, sprinkle ground cumin and lemon zest, and serve.