Chicken and Lentil Casserole

Method

Make it together.

1. Combine the ingredients for the marinade in a small bowl, and whisk.
2. Place the chicken into a Ziplock bag or bowl and pour the marinade over, combining well.
3. For best results, leave overnight but 2 hours is fine. Drain 5 minutes before cooking while discarding the juices & marinade.
4. On a hob, heat 1 tbsp of sunflower oil in the cooking pot then add the onion, garlic, celery, and pepper. Sautu00e9 for five minutes on medium heat. Remove from cooking pot and set aside.
5. In the same cooking pot, add 2 chicken breasts and fry for 3 minutes. Turn and fry for a further 2 minutes or until chargrilled. Remove the chicken from the cooking pot and set aside, then cook the other 2 chicken breasts.
6. Deglaze the cooking pot with 100g of the chopped tomatoes. Mix well. This will distribute the lovely juices from the chicken.
7. Add the remaining tomatoes and stock. Bring to the boil, then reduce to simmer. Season with salt & pepper. Cook for five minutes.
8. Add the vegetables, chicken and lentils. Transfer the cooking pot to the base unit. Cover with the glass lid, and cook on medium heat for 4 hours or until the chicken is completely cooked through.
9. Remove from heat and rest for 10 minutes.
10. Season, to taste, with freshly ground black pepper and salt. Garnish with flat leaf parsley.