Braise tender, paprika-spiced chicken thigh fillets in a creamy lentil sauce for a comforting meal.
Ingredients
- 2 teaspoons sweet paprika
- 8 Chicken Thigh Cutlets
- 400g can lentils, rinsed, drained
- 300ml light cooking cream
- 350g Kaleslaw Kit, salad mix and seed mix only
- 1/3 cup flat-leaf parsley leaves
Method
- Combine paprika and chicken in a large bowl and toss to coat. Season.
- Heat a large heavy-based non-stick saucepan over high heat. Cook chicken, in 2 batches, for 2 mins each side or until golden. Return chicken to the pan with lentils, cream and 1/4 cup (60ml) water.
- Simmer, covered, for 25 mins or until the chicken is cooked through.
- Stir in the kaleslaw mix, reserving the seed mix. Cook, covered, for 5 mins. Cook, uncovered, for a further 5 mins or until the sauce thickens slightly.
- Sprinkle with reserved seed mix and parsley.
