Cajun chicken and lentils [serves 5; preparation 15 mins; cooking 30 mins]

This recipe requires a few pans, but it's worth it! Recommended by my friend Jade, with a few adaptions.

·      750g chicken, diced into small pieces

·      2 tablespoons of Cajun spice

·      150g quinoa

·      200g puy lentils

·      450ml chicken stock

·      2 onions, diced

·      2 small courgettes, sliced in rounds

·      1 red pepper, diced or sliced

·      1 small bunch of coriander, chopped

       Sour cream to serve

First, dice and slice everything and make the chicken stock so you are ready to roll.

Cut the chicken into small pieces, cover with Cajun spice and spread in a roasting tin in a single layer. Bake for 20 mins at 180 degrees. When cooked, turn off the oven and set the chicken aside.

Whilst the chicken is in the oven, cook the lentils for 20 minutes in water until tender. When cooked, drain in a sieve or colander and set aside.

At the same time, cook the quinoa for 10-15 minutes in chicken stock until tender. When cooked, set aside (if there is still some stock that’s fine)

Fry the courgettes, onion and red pepper in an almost dry pan, coated with just a little olive oil until they are looking a bit chargrilled.

Finally, mix together all the ingredients in the chicken pan, including the coriander.

Serve with a generous blob of sour cream.