Grilled garlic and lemon chicken with spinach and lentils Recipe

Name: Grilled garlic and lemon chicken with spinach and lentils
Prep time: 20 min
Cook time: 1 h
Ingredients: Chicken breast(s) (150g) - skinless : 6 whole; Garlic bulb(s) : 1 whole; Lemon(s) : 3 whole; Oregano : 1 bunch; Garlic clove(s) : 5 whole; Olive oil : 190 ml; Freshly ground black pepper : 36 Turn; Maldon salt : 30 pinch(es); lentils cooked : 200 g; Onion(s) : 1 whole; Carrot(s) : 1 whole; Bay : 1 sprig; Fresh thyme : 1 sprig; Chicken stock : 1000 ml; Flat leaf parsley : 0.25 bunch; Spinach leave(s) : 500 g; Cider vinegar : 15 ml; Maille Dijon mustard : 10 g

Ingredients for people

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

Method

1For 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.
2For 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.
3For 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.
4To 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.