The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
240g lentils in water (drained)(Lentils, Water, Salt)
-
2 tsp harissa paste(Red Cherry Bell Peppers (contains salt, traces of acetic acid, citric acid and calcium chloride), water, sunflower oil, paprika, Grape Vinegar (contains sulphur dioxide ≤30ppm ), garlic granules, cumin powder, chilli, Cayenne Pepper Powder (chilli, paprika))
- 80g sliced kale
- 25g honey
- 300g British Free Range chicken thighs
- 2 carrot
-
1 chicken stock cube (use half) (Celery)(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 shallot
-
4 tsp garlic, rosemary and thyme paste(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Allergens
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 622Kcal |
| 478kJ | 2604kJ | |
| Fat | 5.8g | 32g |
| of which saturates | 1.4g | 7.5g |
| Carbohydrates | 8g | 44g |
| of which sugars | 4.3g | 23g |
| Protein | 8.1g | 44g |
| Salt | 0.4g | 2.2g |
| Fibre | 2.6g | 14g |
Ready in 20
High protein
1/3 daily fibre
New
Low sat fat
Sweet Harissa Chicken with Lentils & Kale
.
Cooking Instructions
Cooking Instructions
- Boil a half kettle. In a bowl, mix the chicken with the honey, harissa, sea salt and pepper. Heat a large frying pan with 2 tbsp oil on a medium-high heat. Place the chicken in the pan. Cut the carrot into 1cm cubes and add it to the pan too. Cook for 3-5 mins, turning the chicken halfway, until golden.
- Meanwhile; roughly dice the shallot. Drain and rinse the lentils. Dissolve the half stock cube in a jug with 200ml boiling water. Add the shallot and garlic herb paste to the pan. Cook for 2 mins then stir in the lentils and add the stock and kale.
- Simmer for 3-5 mins until the chicken is cooked, season with sea salt to taste, then serve into bowls. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
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