Saffron and Rosemary Chicken with Lentil Tabouli Salad

Ingredients for Lentil Tabouli Salad

1. 200g Puy Lentils 

2. 1 litre Water

3. 200g Tomatoes

4. 20g Parsley

5. 1 Red Onion 

6. 20g Fresh Mint

7. Pinch of Salt

8. 1 tsp Cinnamon

9. 2 tsp Allspice

10. 3 tbsp Olive Oil

11. Zest and Juice of 1 Lemon 

12. Pepper to taste

Ingredients for saffron & Rosemary chicken:

1. 2 Pinches of Saffron Threads 

2. 2 tbsp Boiling Water

3. 600g Mini Chicken Fillets

4. 20g Rosemary Leaves 

5. 2 tbsp Garlic Oil

6. Pinch of Salt

7. Pinch of Pepper 

Directions:

1. Soak lentils in cold water 8 hours, or overnight.

2. Grind the saffron with a pestle and mortar

3. Finely chop the Rosemary leaves. 

4. Pour over the 2 tbsp of boiling water, set aside to infuse for 20 minutes. 

5. Place the mini chicken fillets into a bowl and add the garlic oil, chopped rosemary leaves, salt, pepper and saffron water. Mix well, evenly coating the chicken. Cover with clingfilm and place in the fridge for a minimum of 1 hour

6. In a medium saucepan bring lentils and water to a boil. Turn down heat, cover and simmer for 25 minutes. 

7. Rinse with cold water until lentils are nice and cold.

8. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.

9. Toss in rinsed cold lentils and mix in olive oil, lemon zest, lemon juice, salt, pepper, cinnamon and allspice. Mix well 

10. Set aside for at least 10 minutes for flavours to meld.

11. Preheat a large frying pan over a medium high heat, fry the chicken for 3-4 minutes on each side until a nice golden brown crust forms and they are cooked through.

12. Serve with a side of the lentil tabouli. 

13. Enjoy!