Dinner & Lunch

Chicken and Lentil Casserole with Pumpkin Mash


  • 2 Tbsp olive oil
  • 750g chicken thighs, halved
  • 1 onion, diced
  • 1 fennel bulb, sliced
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 2 cups chicken stock
  • 400g can cherry tomatoes
  • 1 cup dried lentils of choice
  • 2 pinches of saffron threads (optional)
  • 1/2 cup coriander, chopped
  • 1/2 cup Italian parsley, chopped plus extra to serve
  • Pumpkin mash, to serve


  • 1. In a large flame-proof casserole dish, heat half the oil on high. Brown chicken for 2 minutes each side. Transfer to a plate.
  • 2. In the same casserole dish, heat remaining oil. Sauté onion, fennel, garlic and cumin for 3-4 minutes, or until tender.
  • 3. Return chicken to pan, and add stock, tomatoes, lentils and saffron. Bring to the boil. Reduce heat to low, then cook, covered, for 60-65 minutes until chicken is cooked thoroughly and lentils are tender.
  • 4. To serve, stir coriander and parsley through. Top with extra parsley and accompany with pumpkin mash on the side.
  • Fresh Tip: Wash, dry and roast your leftover pumpkin seeds for a healthy snack. Add a little salt, olive oil
  • and spice for extra flavour.
  • • Energy 2082Kj • Protein 52g • Total Fat 16g • Saturated Fat 4g • Carbohydrates 30g • Sugars 7g • Sodium 499mg
  • Dietary and nutritional info supplied by NZ Nutrition Foundation.
  • * Check stock is gluten free and the pumpkin mash dairy free.


Image Source:*countdown.co.nz