Moroccan chicken and lentils recipe
 A Moroccan-inspired dish that is packed with protein and flavour. 240g/8¾oz brown lentils4 tbsp olive oil1 onion, finely chopped4 garlic cloves, finely chopped2 tbsp ras-el-hanoutpinch dried red chilli flakes1 tsp cumin seeds4 large tomatoes, skins removed, seeds removed and roughly chopped200ml/7fl oz vegetable stockbunch coriander, finely chopped4 chicken supremes, each about 225g/8ozsalt and freshly ground black pepper2 tbsp flaked almonds, toasted, to garnish½ red chilli, thinly sliced, to garnish 240g/8¾oz brown lentils 4 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 2 tbsp ras-el-hanout pinch dried red chilli flakes 1 tsp cumin seeds 4 large tomatoes, skins removed, seeds removed and roughly chopped 200ml/7fl oz vegetable stock bunch coriander, finely chopped 4 chicken supremes, each about 225g/8oz salt and freshly ground black pepper 2 tbsp flaked almonds, toasted, to garnish ½ red chilli, thinly sliced, to garnish Method Bring a saucepan of lightly salted water to the boil. Add the lentils and simmer gently for 15 minutes. Drain the lentils. Heat 1 tablespoon of the oil in a large saucepan. Add the onion and garlic and cook for 8–10 minutes, or until softened. Add 1 tablespoon of the ras-el-hanout and the cumin seeds, stir and continue to cook for 5 minutes. Add the tomatoes and lentils. Season with salt and pepper and add just enough of the vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in the coriander. Meanwhile, rub the chicken supremes with the remaining ras-el-hanout and some salt. Add the remaining oil to a frying pan and pan-fry the chicken supremes, skin-side down, for 4–5 minutes on each side, or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer.Garnish the lentils with the almonds and chilli and serve alongside the chicken supremes on warmed plates. Bring a saucepan of lightly salted water to the boil. Add the lentils and simmer gently for 15 minutes. Drain the lentils. Bring a saucepan of lightly salted water to the boil. Add the lentils and simmer gently for 15 minutes. Drain the lentils. Heat 1 tablespoon of the oil in a large saucepan. Add the onion and garlic and cook for 8–10 minutes, or until softened. Add 1 tablespoon of the ras-el-hanout and the cumin seeds, stir and continue to cook for 5 minutes. Heat 1 tablespoon of the oil in a large saucepan. Add the onion and garlic and cook for 8–10 minutes, or until softened. Add 1 tablespoon of the ras-el-hanout and the cumin seeds, stir and continue to cook for 5 minutes. Add the tomatoes and lentils. Season with salt and pepper and add just enough of the vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in the coriander. Add the tomatoes and lentils. Season with salt and pepper and add just enough of the vegetable stock to cover. Simmer with a lid on for 20 minutes. Stir in the coriander. Meanwhile, rub the chicken supremes with the remaining ras-el-hanout and some salt. Add the remaining oil to a frying pan and pan-fry the chicken supremes, skin-side down, for 4–5 minutes on each side, or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Meanwhile, rub the chicken supremes with the remaining ras-el-hanout and some salt. Add the remaining oil to a frying pan and pan-fry the chicken supremes, skin-side down, for 4–5 minutes on each side, or until crisp and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Garnish the lentils with the almonds and chilli and serve alongside the chicken supremes on warmed plates. Garnish the lentils with the almonds and chilli and serve alongside the chicken supremes on warmed plates.