Grilled garlic and lemon chicken with spinach and lentils Recipe
Marinated and chargrilled chicken breasts served with dressed puy lentils and spinach
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20mins
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1hr
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2mins
- For the marinade
- Chicken breast(s) (150g) - skinless : 6 whole
- Garlic bulb(s) : 1 whole
- Lemon(s) : 2 whole
- Oregano : 0.75 bunch
- Garlic clove(s) : 3 whole
- Olive oil : 100 ml
- Freshly ground black pepper : 30 Turn
- Maldon salt : 25 pinch(es)
- For the garnish(es)
- lentils cooked : 200 g
- Onion(s) : 1 whole
- Garlic clove(s) : 2 whole
- Carrot(s) : 1 whole
- Bay : 1 sprig
- Fresh thyme : 1 sprig
- Chicken stock : 1000 ml
- Flat leaf parsley : 0.25 bunch
- Maldon salt : 3 pinch(es)
- Freshly ground black pepper : 4 Turn
- Olive oil : 20 ml
- Spinach leave(s) : 500 g
- For the vinaigrette
- Oregano : 0.25 bunch
- Cider vinegar : 15 ml
- Maille Dijon mustard : 10 g
- Olive oil : 70 ml
- Maldon salt : 2 pinch(es)
- Freshly ground black pepper : 2 Turn
- Lemon(s) : 1 whole
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1. FOR THE MARINADE
Zest the lemon, bash the garlic cloves (but leave them whole) and roughly chop the oregano (stalks and all). Butterfly the chicken or cut into strips. mix everything together, along with the olive oil and black pepper (but not the salt). Leave to marinate for several hours, better still overnight.
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2. FOR THE LENTILS
Peel and dice the onion, garlic, celery and carrot. Sweat in olive oil for around 5 minutes adding a pinch of maldon sea salt if starts to catch. Add the lentils, bay leaf and thyme, cover with stock and simmer until the lentils are tender. Add more stock during the cooking if required. Add the spinach and stir through to wilt. Finish with a squeeze of lemon, the seasoning and freshly chopped parsley.
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3. FOR THE VINIGARETTE
In a bowl whisk together the lemon juice, vinegar, mustard, salt and pepper. Slowly whisk in the oil so the vinaigrette starts to emulsify (get thicker). When you have the correct consistency finish with finely chopped oregano. Pour in to a squeezy bottle.
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4. TO COOK THE CHICKEN
Get a griddle pan very hot. Season the chicken with salt and grill on both sides until nicely charred and just cooked through. Serve with the lentils and a dressing of vinaigrette.
«This is even better on a barbecue. It is great served cold for lunch the next day.»
